Pecan Pumpkin Dessert Recipe: How to Make It

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 carton (12 ounces) frozen whipped topping, thawed