Ms. Massey’s Pecan Pumpkin Dessert


2 can (15 oz) of pumpkin (Libby’s)

1 can (12 oz) evaporated milk

1 cup of sugar

3 eggs

1 tsp vanilla

1 package of yellow cake mix

1 cup of butter melted

1 ½ cup of chopped pecans



1 package cream cheese (8 oz) soften (room temperature)

1 ½ c of confectioner’s sugar

1 tsp vanilla

1 carton (12 oz) frozen whipped topping (thawed)


Line a 9” x 13” x 2” with wax paper

Coat the paper with non-stick cooking spray


In a mixing bowl combine the pumpkin, milk amd sugar then beat (by hand) and add in the eggs and vanilla.  


Pour the pumpkin mixture into the prepared pan and sprinkle the dry cake mix over the pumpkin mix (the best you can). Then drizzle the melted butter over the cake mix.


Sprinkle the chopped pecans over the top of the cake mixture.


Bake in the oven at 350 degrees (325 may work better) for approximately one hour or until golden brown. 


Cool completely in the pan on a wire rack or place the pan on several (2-3) butter knives laid on your counter to allow air to flow under the pan.   If you try to remove from the pan before it’s completely cooled, you’ll make a mess.


Invert on a large flat serving platter that will hold the cake.  Carefully (slowly) remove the wax paper from the pumpkin cake.


Mix the topping

In a mixing (low speed) bowl beat the cream cheese, confectioner’s sugar and vanilla until smooth.  Fold the whipped topping into the cream cheese mixture.   Spread over the top of the cake.  Store in the refrigerator until ready to serve.


Always fix the recipes for Thanksgiving--Sue Williams from Mount holly North Carolina.