Pumpkin Crunch Cake with Cream Cheese Frosting

Ingredients

• 1 can pumpkin puree , 29 ounce
• 1 can evaporated milk , 12 fluid ounce
• 1 cup white sugar
• 3 eggs
• 1 teaspoon ground cinnamon
• 1 package yellow cake mix with pudding , 15.25 ounce
• 1 cup chopped nuts
• 1 cup butter , melted

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

2. 2

   Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.

3. 3

   Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.

4. 4

   Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.