pumpkin crunch caramel cake

• 1 can libbys pure pumpkin
• 3 eggs
• 1 can evaporated milk
• 2 tbsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp all spice
• 2 tbsp pumpkin pie spice
• 1 tsp vanilla
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 box yellow cake mix
• 2 stick unsalted butter
• 1 tbsp cinnamon
• 1 tbsp pumpkin pie spice
• 1/2 cup brow sugar
• 1/2 cup granulated sugar
• 1 cup chopped walnuts

1. preheat oven to 350F
2. mix together eggs, sugar, pumpkin, vanilla, and spices till smooth
3. parchment line your baking 9x13 pan
4. add wet mixture
5. now top with dry cake mix pat down lightly.
6. add your butter, sugar, and spices in pan till u get a caramelized color, stir till your desired consistency and color
7. now add your walnuts to cover top of dry cake mix , once evenly distributed add your caramel sauce try to coat all of dry cake mix and nuts.
8. Bake 350F for 55-65 min till set.
9. let cool atleast 3hours.
10. serve with cool whip, n a sprinkle of pumpkin pie spice.

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Taken from cookpad.com/us/recipes/338835-pumpkin-crunch-caramel-cake (may not work)