2 cans (15 oz. each) solid-pack pumpkin
1 can (12 oz) evaporated skim milk
1 cup sugar
3 eggs
1 tsp. vanilla extract
1 package yellow cake mix
1 cup butter, melted
1 1/2 cups chopped pecans
FROSTING:

1 8 oz. package cream cheese, softened
1 1/2 cups confectioners' sugar
1 tsp. vanilla extract
1 12oz. carton frozen whipped topping, thawed

Line a 9X13-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 vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees 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 vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

Yield 16 servings.