Ingredients:
1 Can (32 oz.) Pumpkin 1 Can Evaporated milk ¾ C white sugar 3 Eggs ¼ tsp. cinnamon ¼ tsp nutmeg ¼ tsp ground cloves 1 Box Yellow Cake Mix 1 C chopped walnuts 1 C chopped pecans 2 Sticks butter melted & cooled 1 LG container Cool Whip
Directions:
Preheat oven to 350 degrees. Line a 9x13 inch baking pan with wax paper or parchment paper.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and spices, mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture. Sprinkle the nuts over the top and lightly press them down. Drizzle with melted butter.
Bake for 50-60 minutes, or until done. Cool completely and then refrigerate overnight. The next day top with whipped topping and serve.
