Pumpkin Crunch Pudding Cake - cooking recipe

Ingredients

1 large can pumpkin
1 can evaporated milk
1 1/4 c. sugar
3 eggs
1 1/2 tsp. cinnamon
1 tsp. allspice or nutmeg
1 box yellow pudding cake mix
1 c. chopped nuts
1 c. melted butter

Preparation

Mix together pumpkin, milk, sugar, eggs, cinnamon and allspice or nutmeg.
Pour into 9 x 13-inch pan, lined with wax paper.
Pour dry cake mix over pumpkin mixture and sprinkle with nuts.
Spoon butter over nuts evenly.
Bake at 350\u00b0 for 50 or 60 minutes.
Allow to cool.
Invert on serving platter and cover with frosting.