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Pecan Pumpkin Dessert

Delicious cool pumpkin dessert
The pecans add a saltiness to the dessert that makes it irresistible. Everyone loves this dessert."


2 cans (15oz) each solid-pack pumpkin
1 can (12oz) evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1 package (18 1/4 oz) yellow cake mix
1 cup butter or margarine, melted
1 1/2 cups chopped pecans

1 can (12oz) evaporated milk
1 package (8oz) cream cheese, softened
1 1/2 cups confectioner’s sugar
1 tsp vanilla extract
1 carton (12oz) thawed whipped topping


Line a 13” x 9” backing pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a mixing bowl,combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350° for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.
In a mixing bowl, beat cream cheese, confectioner’s sugar and vanilla until smooth. Fold in whipped topping and frost cake.
Store in the refrigerator. Can use 1 can (29 oz) of pumpkin for 2 cans above.

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Nutritional Information
Per Serving

no nutrition information available

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