Pumpkin Pie Crunch Cake

Pumpkin Pie Crunch Cake 1 (15oz) can fresh pumpkin puree 1 (12oz) can evaporated milk 1 teaspoon cinnamon 1/2 cup white sugar 1/2 cup brown sugar 3 large eggs beaten 1 box vanilla cake mix 1 cup toasted pecans or walnuts 1 cup butter cut into pieces and melted Mix the pumpkin puree, evaporated milk, cinnamon, sugars, and eggs. Pour into prepared 9×13 inch dish or cake pan. Dump cake mix evenly on top of pumpkin mixture. Sprinkle with toasted pecans/walnuts. Drizzle butter on top. Bake at 350 degrees for approximately 60-70 minutes until golden. At about 40 minutes into baking put aluminum foil over cake to prevent it from getting too brown and crusty. Watch carefully to make sure it does not burn, it could burn really fast