Pumpkin Nut Crunch  
Recipe Number: 1227869601
Contributor: Jane
Pumpkin Batter:
1 29 oz can Pumpkin (NOT pumpkin pie filling)
1 1/2 C granulated Sugar
1 1/2 tsp ground Cinnamon
1/2 tsp ground Nutmeg
1/4 tsp ground Allspice
1 12-oz can Evaporated milk
2 large Eggs
1 tsp pure Vanilla extract
Nut Crunch:
1 18-oz box Yellow cake mix
1 1/2 C chopped macadamia nuts or walnuts, pecans
1 C Butter, melted

Yummy Creamy Frosting:
1 8-oz pkg. Cream cheese, softened
1/2 C Powdered sugar
1 tsp pure Vanilla extract
4 oz Cool Whip, thawed
Cooking Instructions
Preheat oven to 350 degrees. Buttah real good a 13x9x2" pan. In large bowl, combine pumpkin, sugar, cinnamon, nutmeg, allspice, evaporated milk, eggs, and vanilla. Mix real good. Pour into pan. Sprinkle half of the cake mix over batter. Sprinkle nuts over cake mix. Sprinkle remaining cake mix over nuts. Evenly pour (or spoon) melted butter all ovah cake mix. Bake for 50-55 minutes. Cool completely. For frosting, blend cream cheese, sugar, and vanilla extract until smooth. Mix in Cool Whip until combined (if still look fluffy gotta mix some more cuz look funny). When ready to serve, place a large serving plate over the pan. Hold tight to plate AND pan and flip. Pumpkin crunch should slip right out. Frost with Yummy Creamy Frosting. Sprinkle with cinnamon if you like. You can eat now, but mo betta if cold (in icebox for at least 1 hour).
Additional Comments
This is SO easy to make. Fo real, not hard. If you no can find da big can pumpkin, use da small one and add one mo egg. No mo nutmeg or allspice, no need den. If you get pumpkin spice, use em. If you like choke frosting, double da recipe n use da whole tub of Cool Whip. Ono!