Recipe: Pumpkin Crunch Cake (using cake mix, evaporated milk and nuts)

PUMPKIN CRUNCH CAKE

"This is REALLY good! I have used a spice cake mix (omitting the spices in the recipe) also with even more raves from the taste testers. This is a great alternative to the traditional pumpkin pie."

1 (29 or 30 oz) canned pumpkin puree (unsweetened)
1 (13 oz) can evaporated milk
1 cup sugar
3 eggs, slightly beaten
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 (2-layer-size) pkg yellow cake mix
1 cup pecans or walnuts, chopped
3/4 cup butter or margarine, melted
Cool Whip (optional, for serving)

Preheat ovent o 350 degrees F. Lightly grease a 13x9-inch baking pan.

Blend together pumpkin, evaporated milk, sugar, eggs, spices and salt; mix well. Pour into prepared pan.

Sprinkle the dry cake mix evenly over the pumpkin mixture. Sprinkle the chopped nuts over the cake mix. Drizzle the melted butter over all.

Bake at 350 degrees F for 50 minutes, or until it tests done.

Serve plain or with a dollop of Cool Whip.

Makes 1 (13x9-inch) cake, 20 servings
Adapted from source: Lori Norman, 1990's