Pumpkin Crunch Cake

1 can (29 oz) pumpkin

1 can (13 oz) evaporated milk

1 c sugar

3 eggs

1 tsp cinnamon

1 box (about 18 oz) Duncan Hines yellow cake mix*

1 c pecans, chopped

1 c butter, melted

8 oz cream cheese, softened

8 oz Cool Whip

1 c sifted powdered sugar

Preheat oven to 350 degrees. Grease a 9 x 13" pan, and line the bottom with parchment or waxed paper. Grease paper. In a large mixing bowl, combine pumpkin, evaporated milk, sugar, eggs, and cinnamon. Pour into prepared pan. Sprinkle dry cake mix over pumpkin mixture. Sprinkle nuts evenly over cake mix. Carefully pour melted butter over nuts and cake mix. Bake for 1 hour. When completely cool, invert pan over serving tray. Peel off paper. Combine cream cheese, Cool Whip and powdered sugar. Beat with mixer until well combined. Frost top (pumpkin layer) of cake. Store in refrigerator.

*If you are using a new cake mix with less than 18 oz (about 15 oz.), add 6 tbsp flour to cake mix before proceeding with recipe.