Pumpkin Crunch Cake

No act of love, however small, is ever wasted.
Easy cooking for busy families


Cake
3 eggs
1cup sugar
1 15oz can of pumpkin (not puree)
1 12oz can of evaporated milk
1/2 to 1 tsp. cinnamon
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BEAT ALL OF THE ABOVE INGREDIENTS TOGETHER and pour into a 9 x 13 greased baking pan.
Sprinkle on top 1 box of yellow cake mix--smooth it out so it's even
Drizzle1 stick (4 oz) of melted butter over the cake mix and try to get it evenly distributed
Add 1/2 cup of chopped nuts to top (optional)

Preheat oven to 350 degrees and bake till the top is golden brown. Mine took about 50 minutes. Count on 50 min to 65 min. depending on your oven.

When the cake cools completely make the icing and spread on top. Keep in refrigerator.

Icing:

8 oz of thawed cool whip
8 oz of softened cream cheese
2 cups powdered sugar (Confectionery sugar)
1 tsp of vanilla
Add 1/2 cup chopped nuts to top (optional)

Mix these together until smooth and ice the cake. ENJOY!!!
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