Pumpkin Pecan Dessert Recipe

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Pumpkin Pecan Dessert

Debra Riermaier


I make this dessert every year for Christmas at my family and friends request. I like it better than pumpkin pie!

★★★★★ 1 vote
1 Hr
1 Hr


2 can(s)
15 oz. each solid pack pumpkin
1 can(s)
12 oz. evaporated milk
3/4 c
granulated sugar
1 tsp
1 pkg
yellow cake mix (i use betty crocker's new gluten free)
1 c
butter melted
2 c
chopped pecans


1 8 oz pkg
softened cream cheese
1 c
confectioners' sugar
1 Tbsp
vanilla extract
1- 12oz-
whipped topping, thawed


1Line a 13x9 pan with waxed or parchment paper and spray with cooking spray.
2In a mixing bowl combine pumpkin, milk and sugar.
3Beat in eggs and vanilla
4Pour into the pan that you have prepared for baking
5Sprinkle your dry cake mix evenly over top of wet ingredients in baking pan.
6Drizzle melted butter over top of dry cake mix
7Sprinkle pecans on top
8Bake at 350 degrees for one hour or until golden brown
9Cool COMPLETELY in the baking pan on a wire rack.
10once completely cooled carefully invert on the serving plate that you plan to serve on.
11carefully remove waxed or parchment paper and set pan aside while you prepare frosting
12In a mixing bowl beat confectioners' sugar, cream cheese and vanilla until mixed and smooth
13carefully fold in mixed topping being careful to not over mix
14Frost dessert and store in refrigerator

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free