Pumpkin Crunch Pudding Cake

• 1 (19 ounce) can pumpkin
• 1 (160 ml) can evaporated milk, the small one
• 3 eggs
• 2 tablespoons cinnamon
• 1 cup sugar
• 1 box yellow cake mix with pudding, dry
• 1 cup chopped nuts (walnuts or pecans are perfect)
• 1 cup butter, melted
• Frosting
• 125 g Philadelphia Cream Cheese
• 500 ml Cool Whip
• 1/2 cup shredded coconut

1. Preheat oven to 350 degrees.
2. Mix together the first 5 ingredients and pour into a 9x13 inch pan lined with wax paper.
3. Sprinkle cake mix over pumpkin mixture, then nuts on top.
4. Pour melted butter over cake.
5. Bake for 55 minutes.
6. Frosting~~Mix the cream cheese and cool whip together.
7. Frost the inverted cake (pumpkin on top).
8. Sprinkle with coconut.

pumpkin, milk, eggs, cinnamon, sugar, yellow cake, nuts, butter, frosting, cream cheese, shredded coconut

Taken from www.food.com/recipe/pumpkin-crunch-pudding-cake-42428 (may not work)