Pecan Pumpkin Dessert

• 2 cans (15 ounces each) solid-pack pumpkin
• 1 can (12 ounces) evaporated milk
• 1 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 package yellow cake mix (regular size)
• 1 cup butter, melted
• 1-1/2 cups chopped pecans
• 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

1. Spritz a 13x9-in. baking dish with cooking spray; line it with parchment paper. 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 350u0b0 for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove parchment paper.
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.

solidpack pumpkin, milk, sugar, eggs, vanilla, yellow cake, butter, pecans, cream cheese, sugar, vanilla, frozen whipped topping

Taken from www.tasteofhome.com/recipes/pecan-pumpkin-dessert/ (may not work)