Shelly's Recipe

PUMPKIN CRUNCH CAKE

Category: Cakes from Cake Mixes

1 large can pumpkin
1 (12 oz) can evaporated milk
1 cup sugar
3 eggs
2 tsp pumpkin pie spice or cinnamon
1 tsp salt
1 box yellow cake mix
1 cup chopped nuts
2 tbsp butter

Frosting
1 (8 oz) pkg cream cheese, softened
1/2 cup confectioners sugar
1 (8 oz) container frozen whipped topping, thawed

Mix together fir first 5 ingredients. Pour into a 13x9 inch pan lined in waxed paper. Sprinkle cake mix over the mixture evenly. Sprinkle nuts over the cake mix. Melt butter; cook and spoon over nuts evenly. Bake at 350 for 1 hour.

As soon as the cake comes out of the oven, turn onto a flat surface or foil lined piece of cardboard. Remove wax paper and let cool. Frost.

Frosting: Mix ingredients together. Spread over cake.