Pumpkin Crunch Cake - cooking recipe

Ingredients

2 blocks butter or margarine
1 large can pumpkin
1 (13 oz.) can evaporated milk
1 c. sugar
1 tsp. cinnamon
3 eggs
1 box yellow cake mix
1 c. chopped nuts

Preparation

Line a 9 x
13-inch pan with wax paper.
Melt butter or margarine; cool.
Mix together and pour into the lined pan the pumpkin, evaporated
milk, sugar, cinnamon and eggs.
Sprinkle yellow cake mix
over
mixture.
Sprinkle
chopped nuts.
Pour melted butter over all.
Bake
in
a
350\u00b0\toven
for
1 hour. After it's baked, wait
about
5 to 10 minutes, then turn over while hot onto a
serving
tray.
It may be a little soft when hot, but hardens as
it
cools.
Top with Cool Whip when cool, or before serving.