Pumpkin Cake

Cake Ingredients

1 large can of pumpkin mix (spices included)

1 12 oz can of evaporated milk
3 eggs
1 cup of sugar
1 pkg of yellow cake mix - pudding in the mix Cinnamon
1 cup chopped nuts
1 cup (2 sticks of butter/margarine - melted)

Frosting Ingredients:

8 oz cream cheese
1 cup powered sugar
1 cup cool whip
chopped nuts for garnish

Directions: Preheat the oven to 350 degrees. Grease a 9" X 13" cake pan lined with wax paper.
Mix the pumpkin, milk, eggs, and sugar until well blended.

Pour mixture evenly into the pan. Sprinkle the dry cake mix evenly over the pumpkin mixture.

Sprinkle with cinnamon and top with chopped nuts. Press slightly into the cake mix.

Drizzle melted butter/margarine evenly over cake mix. Bake (350 deg.) 50 min or until done. Cool and invert the cake. Remove the wax paper and cool completely.

Frosting Directions: Cream together the cream cheese and power sugar. Fold in cool whip. Frost the cake and garnish with chopped nuts.

Keep the cake refrigerated. Note: Cake may be kept frozen until day of serving. Cut into 2 x 2 serving pieces.

Easy serving: Pre-cut and place in cupcake liners. Note: It is best to freeze it before placing in the liners.