Pumpkin Crunch Cake With Cream Cheese Frosting

• Cake:
• 1 (29 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 1 cup white sugar
• 3 eggs
• 1 teaspoon ground cinnamon
• 1 (15.25 ounce) package yellow cake mix with pudding
• 1 cup chopped nuts
• 1 cup butter, melted
• Frosting:
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 3/4 cup frozen whipped topping (such as Cool Whip(R)), thawed

1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.
2. Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl; spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.
3. Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet; remove parchment paper.
4. Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

pumpkin puree, milk, white sugar, eggs, ground cinnamon, yellow cake, nuts, butter, frosting, cream cheese, sugar, frozen whipped topping

Taken from www.allrecipes.com/recipe/255491/pumpkin-crunch-cake-with-cream-cheese-frosting/ (may not work)