2-15 oz. cans solid pack pumpkin
1-12 oz. can evaporated milk
1 c. sugar
3 eggs
1 tsp. Griffin's Vanilla
1 pkg. yellow cake mix
1 c. melted butter
1-1/2 c. chopped pecans

Line a 13x9x2 baking pan with wax paper and coat paper with non-stick spray, set aside.

In large mixing bowl, combine pumpkin, milk, and sugar. Beat eggs and vanilla. Pour into pan. Sprinkle with dry cake mix. Drizzle with melted butter. Sprinkle on pecans. Bake at 350° for 1 hour or until golden brown.

Cool completely and then turn upside down on platter. Carefully remove wax paper.

1-8 oz. pkg. cream cheese, soften
1-12 oz. carton Cool Whip (thaw)
1 tsp. Griffin's Vanilla
1-1/2 c. powdered sugar

In large mixing bowl beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Keep refrigerated. Serves 16.