Pumpkin Crunch Dessert - cooking recipe

Ingredients

pinch of salt
1 large can pumpkin (30 oz.)
1 (3 oz.) can evaporated milk
1 c. sugar
1 tsp. cinnamon
3 large eggs
1 yellow dry cake mix
2 sticks melted margarine
1 c. chopped nuts

Preparation

Line 9 x 13-inch pan with waxed paper.
Mix together salt, pumpkin, milk, sugar, cinnamon and eggs.
Pour into waxed pan. Sprinkle all over the cake mix.
Pour margarine over dry cake mix. Cover cake with nuts.
Bake at 350\u00b0 for 1 hour.
Cool down 10 minutes.
Flip upside down onto a platter or cake board.
It will be soft at first.
It firms up as it cools.
Put in refrigerator for 4 hours.
Serve with Cool Whip.