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PECAN PUMPKIN CAKE 
2 cans pumpkin
1 can evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla

Frosting:

8 ounces cream cheese (room temp)
1 1/2 cups powdered sugar
1 teaspoon vanilla
large tub Cool Whip

Beat all this together until mixed well and pour into 9 by 13 inch pan that has been sprayed with Pam and lined with waxed paper.

Next, sprinkle a box of dry yellow cake mix on top of the pumpkin mixture. Drizzle with a cup of melted butter and sprinkle with 1/2 cup of chopped pecans.

Bake for one hour at 350F. Cool and innvert onto plate. When cool completely, spread with frosting and refrigerate.

Submitted by: Carrie Trammell
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