Pumpkin Pie Crunch Cake

Pumpkin Pie Crunch Cake 1 can fresh pumpkin puree (15 oz.) 1 can evaporated milk (12 oz) 1 teaspoon cinnamon 1/2 c. white sugar 1/2 c. brown sugar 3 eggs, beaten 1 box Duncan Hines Golden vanilla cake mix 1 c. chopped pecans or walnuts, toasted at 350 F with 1 tbsp butter 1 cup unsalted butter, cut into pieces and melted Mix the first pumpkin puree, evaporated milk, cinnamon, sugars, and eggs then pour into prepared 9 x 13 inch dish or cake pan. Dump 1 DRY Duncan Hines Golden Vanilla cake mix evenly on top of pumpkin mixture. Sprinkle with toasted pecans/walnuts. Drizzle 1 cup butter on top. Bake at 350 degrees for approx 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. The baking times varied from 60 minutes to 70 minutes. Watch carefully to make sure it does not burn, it could burn really fast.