2 (15 oz.) cans solid-pack pumpkin
1 (12 oz.) can evaporated milk
1 c. sugar
3 eggs
1 tsp. vanilla
1 (18 1/4 oz.) pkg. yellow cake mix
1 c. butter, melted
1 1/2 c. chopped pecans

Frosting:

1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. confectioners sugar
1 tsp. vanilla
1 (12 oz.) carton frozen whipped topping, thawed

Line a 13 x 9 x 2-inch baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and 1 teaspoon vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans.

Bake at 350°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 mixing bowl, beat cream cheese, confectioners sugar and 1 teaspoon vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

Yield: 16 servings.