Pumpkin dessert recipe

My friend Angie shared this with me last week. It was a huge hit at our house. It’s a winning combination of cake on top of pie.

• 1 – 15 oz can of pumpkin
• 1 – 14 oz can of evaporated milk (NOT condensed)
• 3 eggs
• 1 cup of sugar
• 4 tsp of pumpkin pie spice
• 1 yellow cake mix
• 3/4 cup butter (melted)
• 1 – 1 1/2 cups chopped nuts (pecans or walnuts)

Preheat oven to 350 degrees.
Grease and flour a 13 x 9 x 2 pan.
Mix the first five ingredients together (pumpkin, evaporated milk, eggs, pumpkin pie spice, and sugar).
Pour this mixture into the greased pan.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Sprinkle the nuts evenly over the dry cake mix.
Bake for 1 hour, or until a knife inserted in the middle comes out clean.
(You can pull the cake out after baking 30 minutes to cover with aluminum foil, so that the nuts do not burn).