Desserts:

Pecan Pumpkin Dessert

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Ingredients

2 cans (15 ounces each) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 package (18.25 ounces) yellow cake mix.
1 cup butter or margarine, melted
1-1/2 cups chopped pecans
Frosting:
8 ounces cream cheese, softened
1-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 carton (12 ounces) frozen whipped topping, thawed

Instructions

Line a 13x9x2-inch baking pan with waxed paper and coat the paper with non-stick 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. Bake at 350 degrees for 1 hour or until golden brown. Cool on wire rack. Invert on large serving platter. Carefully remove waxed paper. To make frosting, beat cream cheese, confectioners' sugar and vanilla extract until smooth. Fold in whipped topping. Frost dessert. Store in refrigerator. Makes 16 servings.

Judith Taylor
Wilton, Iowa