Virtual Sefer Marilyn B's Pecan Pumpkin Dessert

2 can 15ounces each solid -pack pumpkin I used the big 29 oz .
1 can 12 oz evaporated milk
1 cup sugar
3 eggs
1 teaspoon vanilla
1 package 18 1/4 oz yellow cake mix
1 cup butter or margarine melted
1 1/2 cupschopped pecans

Frosting
1 package 8oz cream cheese softened
1-1/2 cups confectioners sugar
1 teaspoon vanilla
1 carton 12oz frozen whipped topping thawed
Line a 13x9 x2 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* 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 refrigerator.Yields 16 servings.