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Submitted by: July Wilson from Hutchinson, MN
Originally shared on the web 11/14/2013

16 oz. can pumpkin
12 oz. can evaporated milk
3 eggs
1 c. sugar
2 t. cinnamon
18-1/4 oz. pkg. yellow cake mix
1-1/2 c. chopped pecans
1 c. margarine, melted
8 oz. pkg. cream cheese, softened
1/2 c. powdered sugar
3/4 c. thawed whipped topping

Mix pumpkin, milk, eggs, sugar and cinnamon together with mixer until well blended. Pour into greased 13”X9” baking pan. Sprinkle dry cake mix over the top. Sprinkle dry cake mix over the top. Sprinkle pecans over cake mix. Drizzle margarine over all; don’t stir. Bake at 350 degrees for one hour. Cool and invert on a large platter. Blend together cream cheese, powdered sugar and whipped topping and spread over cooled crisp. Refrigerate until ready to serve. Makes 10 to 12 servings.