pumpkin surprise

"Pumpkin Surprise" has been my favorite Fall dessert ever since I was introduced to it by my mother-in-law several years ago.  I was never a huge fan of anything pumpkin, but this dessert turned my taste buds around, and now I can't get enough.  We enjoyed it on Thanksgiving this year (and are still enjoying it - love leftovers!) - even my sister (who is not a huge fan of pumpkin) enjoyed a piece.  At least that's what she said.  Perhaps she simply politely cleared her plate?  I like to believe otherwise because it's just that good.  

Anyways, as requested by a friend, here comes the recipe:

Ingredients:

one 29 oz can pumpkin
1 c butter, butter
1 1/2 c pecans (3/4 c and 3/4 c)
one box of yellow cake mix
1 c powdered sugar
8 oz cream cheese
one large cool whip
4 eggs
1 1/2 c sugar
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
two 12 oz can evap. milk

Directions:

Heat oven to 375 degrees.  Line a 9x13 pan with wax paper.  Make pumpkin as directed on the back of the can, pour into lined pan.  Sprinkle yellow cake mix evenly on top, then 3/4 c pecans, then add melted butter.  Bake in the oven until a knife comes out clean (about an hour).  Cool completely, then invert onto a flat surface (such as a cookie sheet) and put in fridge.  While in the fridge, make frosting. 
Frosting: Beat powdered sugar and cream cheese until combined; fold in cool whip.  Spread on top of pumpkin and sprinkle with remaining pecans.  Put back in fridge. When ready to serve, cut into pieces and enjoy!

*Can be made several days in advance.