Pumpkin Crunch Cake

• CAKE:
• 1 29-oz can Libby's pumpkin, spice flavored
• 1 12-oz can evaporated milk
• 1 cup brown
• 3 eggs
• 1/2 tsp cinnamon
• 1 tsp vanilla
• 1 box Dunkin Hines yellow cake mix (without pudding)
• 8 oz margarine melted and cooled (2 sticks)
• 1 cup chopped pecans
• FROSTING:
• 8 oz cream cheese
• 1 cup Cool Whip
• 1/3 cup powdered sugar
• Beat all ingredients together and spread over cake

1. Line one 9x13 pan with waxed paper. Mix together pumpkin, milk, sugar, eggs, cinnamon and pour into pan. Sprinkle cake mix on top of pumpkin mixture. Put pecans on top of cake mix and spoon melted margarine evenly on top of nuts. Bake 350 degrees for 1 1/2- 1/3/4 hours until pumpkin is firm. Cool 10 minutes. Invert and peel off waxed paper. Mix frosting and spread over cake. Cut into squares and refrigerate.

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Taken from www.epicurious.com/recipes/member/views/pumpkin-crunch-cake-1211132 (may not work)