Pecan 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 ¼ oz) yellow cake mix 1 cup butter or margarine, melted 1½ cups chopped pecans FROSTING 1 can (12oz) evaporated milk 1 package (8oz) cream cheese, softened 1½ cups confectioner’s sugar 1 teaspoon vanilla extract 1 carton (12oz) thawed whipped topping

Nutritional information

No nutrition information available


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.