Upside Down Pumpkin Cake - cooking recipe

Ingredients

1 (16 ounce) can pumpkin (not pumpkin pie mix)
1 (12 ounce) can evaporated milk
1 cup sugar
1/2 teaspoon cinnamon
3 eggs
1 (18 ounce) box yellow cake mix
1 cup nuts
1 cup of melted butter
Topping
1 (8 ounce) box cream cheese
1 (8 ounce) carton Cool Whip
1 1/2 cups confectioners' sugar

Preparation

Mix pumpkin milk, sugar, cinnamon, and eggs.
Pour pumpkin mix in a 9x12 pan lined with wax paper.
Crumble dry cake mix over the pumpkin mix.
Crumble nuts over the cake mix.
Pour cooled melted butter over the top.
Bake 50 to 60 minutes at 350\u00b0F.
Turn upside down, remove wax paper and cool.
Add topping and refrigerate.
Enjoy!