Shelly's Recipe

*PUMPKIN CRUNCH CAKE*

Category: Cakes from Cake Mixes

2 cups canned pumpkin puree
1 (12 oz) can evaporated
4 large eggs
1 1/4 cups sugar
2 tsp cinnamon
1/2 tsp nutmeg
1 pinch allspice
1 tsp salt
1 (18 1/4 oz) pkg yellow cake mix
2 cups chopped pecans or walnuts
1 cup melted butter
Sweetened whipped cream

Preheat oven 350. Grease a 13 x 9-inch baking pan.

In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined. Pour into prepared baking pan. Sprinkle the cake mix evenly over the top of the pumpkin mixture. Sprinkle the chopped nuts over the cake mix. Drizzle the melted butter evenly over the top. Bake for about 55-60 minutes (do not bake more than 80 minutes). Cool completely then pipe the whipped cream over the top of the cooled cake.

NOTE: Two tsp of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice.