Save on Pinterest

Pecan Pumpkin Dessert

I always fix this recipe for Thanksgiving. It was given to me by a friend and I've shared it with many others. —Sue Williams, Mt. Holly, North Carolina
  • Total Time
    Prep: 15 min. Bake: 1 hour + cooling
  • Makes
    16 servings

Ingredients

  • 2 cans (15 ounces each) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 package yellow cake mix (regular size)
  • 1 cup butter, melted
  • 1-1/2 cups chopped pecans
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 carton (12 ounces) frozen whipped topping, thawed

Directions

  • Spritz a 13x9-in. baking dish with cooking spray; line it with parchment. Set aside.
  • In a large bowl, beat the pumpkin, milk, sugar, eggs and vanilla until well blended. Pour into prepared pan. Sprinkle with 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 parchment.
  • In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.
Nutrition Facts
1 piece: 568 calories, 33g fat (17g saturated fat), 94mg cholesterol, 396mg sodium, 60g carbohydrate (43g sugars, 3g fiber), 7g protein.

Recommended Video