Thanksgiving Pumpkin Crunch Cake Dessert - cooking recipe

Ingredients

2 cups pumpkin puree
1 (12 ounce) can evaporated milk
4 large eggs
1 1/4 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 pinch allspice
1 teaspoon salt
1 (18 1/4 ounce) package cake mix, mix (use yellow or white cake)
2 cups chopped pecans or 2 cups walnuts
1 cup melted butter or 1 cup margarine
whipped cream

Preparation

Set oven 350 degrees F.
Grease a 13 x 9-inch baking pan.
In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
Pour into prepared baking pan.
Sprinkle the cake mix evenly over the top of the pumpkin mixture.
Sprinkle the chopped nuts over the cake mix.
Drizzle the melted butter or margarine evenly over the top.
Bake for about 55-60 minutes (do not bake more than 80 minutes).
Cool completely, then pipe the whipped cream over the top of the cooled cake.