Pumpkin Walnut Cake

Prep: 10 min Bake: 1 hour. Cool: 1 hour 30 min

Ingredients:
1 pkg Betty Crocker Supermoist white cake or Yellow mix you prefer
1 can (15 oz)pumpkin(not pumpkin pie mix)
1 can (12oz) evaporated milk
3 eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 1/2 cup chopped pecans or walnut you prefer
3/4 cup butter or margarine, melt

Directions:
1) Heat oven to 350 degrees. Grease bottom and sides of rectangular pan, 13X9X2
inch, with shortening or instead of butter.

2) Stir pumpkin, milk, eggs, sugar, and pumpkin pie spice until smooth.
Pour into pan, Sprinkle cake mix(dry) over pumpkin mixture, sprinkle with pecans.
Pour melt evenly over top.

3) Bake uncovered 50 to 60 minutes or until tooth-stick or knife inserted in center
of dessert comes out clean. Cool completely, about 1 hour 30 minutes. 12 servings.

Serve with whipping topping or without whipping you prefer.

~Cine Robillard