Pecan Pumpkin Dessert

Ingredients

• 30 ounces shortening canned
• 12 ounces evaporated milk canned
• 1 cup sugar 
• 3 large eggs room temperature
• 1 teaspoon vanilla extract 
• 1 package cake mix yellow (regular size)
• 1 cup butter melted
• 1.5 cups pecans chopped
• 8 ounces cream cheese softened
• 1.5 cups powdered sugar 
• 1 teaspoon vanilla extract 
• 12 ounces non-dairy whipped topping frozen thawed

Equipment

• bowl
• frying pan
• oven
• wire rack
• baking pan

Directions

1. Line the bottom of a greased 13x9-in. baking dish with parchment; grease parchment. Set aside.
2. In a large bowl, beat the pumpkin, milk, sugar, eggs and vanilla until well blended.
3. Pour into prepared pan.
4. Sprinkle with cake mix and drizzle with butter.
5. Sprinkle with pecans.
6. Bake at 350° for 1 hour or until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove parchment.
7. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.