Pumpkin Crunch Cake

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Pumpkin Crunch Cake

1 Large can of Pumpkin (29 oz)
1 Large can Evaporated Milk (10 or 12 oz)
1 Box Yellow Cake Mix
3 eggs
1 cup butter or margarine
1 cup sugar
1 tsp. cinnamon
1 cup chopped nuts (walnuts or pecans or hazelnuts)

Line a 9 x 13 pan with foil and then spray the foil with cooking spray.
Mix pumpkin, evaporated milk, eggs, sugar and cinnamon in a large bowl. Pour into foil-lined pan.
Sprinkle the dry cake mix over the top of the pumpkin and pat down lightly. Sprinkle nuts on top of the dry cake mix. Melt the butter and drizzle it over the top.
Bake for 1 hour at 350 degrees. Let stand for 2 hours before turning it out on a cutting board. Peel off the foil and cut into squares. Serve with ice cream or whipped cream. Enjoy!

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