Pumpkin Crunch Pudding Cake - cooking recipe

Ingredients

1 (15 oz.) can pumpkin
1 (13 oz.) can evaporated milk
1 c. sugar
3 eggs
2 Tbsp. cinnamon
1 (18 1/2 oz.) yellow pudding cake mix
1 c. melted butter
1/4 c. chopped nuts
1 (8 oz.) cream cheese
Cool Whip
coconut

Preparation

Mix pumpkin, milk, sugar, eggs and cinnamon.
Pour into a 9 x 13-inch pan, lined with waxed paper.
Sprinkle the box of dry cake mix on top of pumpkin mixture.
Pat nuts on top.
Spoon the cooled, melted butter over nuts evenly.
Bake in 350\u00b0 oven for 50 to 60 minutes.
Let cool and then invert onto a large tray.