Thanksgiving Pumpkin Crunch Cake Dessert

My family will give up a pumpkin pie for this! ---- two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice --- I have made this using both the white and yellow cake mix I have to say that the yellow is better to use.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 2  cups pumpkin puree
• 1 (12 ounce) can evaporated milk
• 4  large eggs
• 1 1⁄4 cups sugar
• 2  teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1  pinch allspice
• 1  teaspoon salt
• 1 (18 1/4ounce) package  cake mix, mix (use yellow or white cake)
• 2  cups  chopped pecans or 2  cups walnuts
• 1  cup  melted butter or 1  cup margarine
•  whipped cream

Directions

1. Set oven 350 degrees F.
2. Grease a 13 x 9-inch baking pan.
3. In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
4. Pour into prepared baking pan.
5. Sprinkle the cake mix evenly over the top of the pumpkin mixture.
6. Sprinkle the chopped nuts over the cake mix.
7. Drizzle the melted butter or margarine evenly over the top.
8. Bake for about 55-60 minutes (do not bake more than 80 minutes).
9. Cool completely, then pipe the whipped cream over the top of the cooled cake.