Pumpkin Crunch Cake

Pumpkin Crunch Cake

1 box yellow cake mix (without pudding)
1 large can pumpkin
1 can evaporated milk
3 eggs
2 sticks real butter, melted
1 cup sugar
1tsp. cinnamon
1 cup chopped nuts (opt)

Mix pumpkin, milk, eggs, sugar and cinnamon.
Line 9x13 pan with foil. Spray foil with
cooking spray. Pour pumpkin mixture into pan.
Sprinkle cake mix over batter. Pat down.
Drizzle with butter. Bake at 375 degrees for 1 hour.
Let stand 2 hours. Turn over and peel off foil.
Slice. Serve with ice cream or Cool Whip.
Good for home serving or desert to go.