Pecan Pumpkin Dessert

Pecan Pumpkin Dessert

2 can (15 oz. each) prepared pumpkin
1 can (12 ounces) evaporated milk
1 cup sugar
3 eggs
1 tsp. vanilla extract
1 pkg. (18-1/4 ounces) yellow cake mix
1 cup butter, melted
1-1/2 cups chopped pecans
NOTE: I add 2 tsp. pumpkin pie spice to the filling.
Frosting:
1 pkg. (8 ounces) cream cheese, softened
1-1/2 cups powdered sugar
1 tsp. vanilla extract
1 carton (12 ounce) Cool Whip, thawed

Line a 9 x 13 inch baking pan with waxed paper and coat the paper with nonstick cooking spray, or shortening. Set aside. In a mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs, vanilla, and also pumpkin pie spice, if using. (I think it makes it better). Pour into prepared pan. Sprinkle with dry cake mix and drizzle with melted butter. Sprinkle with chopped pecans. Bake at 350º for 55 to 60 minutes, or until golden brown. Cool completely in pan on wire rack. Invert onto a large serving platter; carefully removed waxed paper. In a mixing bowl, beat cream cheese, powdered sugar and vanilla extract until smooth. Fold in the Cool Whip. Frost top and sides of dessert. Store in the refrigerator. Makes 16 delicious servings.