Pumpkin Cake

Pumpkin Cake

2 (15 ounce) cans solid pack pumpkin
1 (12 ounce) can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 (18.25 ounce) package moist style yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans

FROSTING:

1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 (12 ounce) container frozen whipped topping, thawed

Line a 13-in. x 9-in. x 2-in. baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside.

In a large mixing bowl, combine the pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans.

Bake at 350 degrees F for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper.

In a large mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.