1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted
Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow. Pour into a greased 9x13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled.
Serve with whipped topping.
I got this recipe off the Internet. I haven't tried it yet, but I will soon. April Steimle said she had the same recipe with these changes.....You can be the judge on which version you like best.
This recipe is about the same except mine calls for 1/4 t. cinnamon, 1 c. nuts, and no salt. As I mentioned it has a frosting: 1 (8oz) pkg. cream cheese, 3/4 c. cool whip, 1/2 c. powdered sugar.
After baking in a pan lined with waxed paper invert onto tray. When slightly cooled, spread frosting over evenly. Refrigerate. Cut into squares.