Delicious sweet and salty dessert tastes great."
2 cans (15oz) each solid-pack pumpkin
1 can (12oz) evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1 package (18 1/2 oz) yellow cake mix
1 cup butter or margarine, melted
1 1/2 cups chopped pecans
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.