Pecan Pumpkin Dessert

Total Time Prep: 15 min. Bake: 1 hour + cooling
Yield 16 servings
Test Kitchen Approved
I always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina

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

  1. Line the bottom of a greased 13x9-in. baking dish with parchment; grease parchment. Set aside.
  2. 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.
  3. 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.
  4. 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.

I always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina
Recipe Creator

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