Pumpkin Crisp #935 11/09

Categories:
cakes, desserts, New 2009

1 large can pumpkin
1 cup sugar
3 large eggs; slightly beaten
1 cup walnuts or pecans; chopped
1 teaspoon Cinnamon
1 box yellow cake mix
2 sticks Butter; melted
1 large can evaporated milk
_____TOPPING_____
8 oz cream cheese; softened
1 1/2 cup confectioners sugar
1 12 oz tub Cool Whip

Mix pumpkin, milk, sugar, cinnamon, and eggs. Pour into a 9 X 13 inch pan, lined with wax paper (bottom only). Crumble dry cake mix over pumpkin mix. Crumble nuts over cake mix. Pour cooled, melted butter evenly over top. Bake 60 minutes at 350°F. Turn out upside down and remove wax paper. Cool and add topping. For the topping mix all ingredients well and cover the crisp when cooled.

Contributor: Lynne Johnson

Yield: 9 X 13 Cake