Pumpkin Crunch

Dump cake with a pumpkin pie base.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1 (18 ounce) box  yellow cake mix (without pudding)
• 1 (28 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 3  eggs
• 1  cup butter
• 1  cup sugar
• 1  teaspoon cinnamon
• 1  cup  nuts, chopped (I prefer pecans)
•  whipped cream

Directions

1. Preheat oven to 350.
2. Line 9x13" pan with tin foil and spray with cooking spray.
3. Melt butter.
4. In a large bowl, mix pumpkin, evaporated milk, eggs, sugar, and cinnamon.
5. Pour into the lined pan.
6. Sprinkle dry cake mix over pumpkin mixture and pat down.
7. Sprinkle on nuts and drizzle butter.
8. Bake for 1 hour.
9. Let stand for at least 10 minutes (two hours is even better) before turning out on cutting board.
10. Peel off foil, slice, and serve with whipped cream.