Tasty Tacky Pumpkin Cake

I do not know if there is another person that loves pumpkin as much as I do. I can eat it from the can with a little sweetener any time of the year and around the holidays I find a way to incorporate it into everything. Pumpkin pancakes, pumpkin waffles, pumpkin lattes, pumpkin coffee, pumpkin seeds, Pumpkin french fries, etc and I promise you, by thanksgiving my husband, who doesn't like pumpkin "all that much" is so sick of the look and smell of pumpkin that he begs me to make something, anything that doesn't not resemble this squash (it is a squash right?). This is a fun and easy recipe that the kids can prepare in as little as 10 min. The hard part for my son is the 1 hour cooking time. I have also seen this recipe made with apples in place of the pumpkin.

Description: This recipe may look rather tacky at first glance, but be assured, it is scrumptious! Try this as a Halloween pumpkin cake for your Halloween party.

Ingredients:

1	29 oz. can pumpkin (or use fresh)
12 ounces	evaporated milk (1 can)
4	eggs
1 cup	sugar (brown sugar is OK too)
2 teaspoons	cinnamon
1/2 teaspoon	nutmeg
1 teaspoon	allspice
1 package	yellow cake mix
1 cup	melted butter
1 cup	chopped nuts (walnuts, pecans)

Preparation Directions:

1. Pre-heat oven to 350 degrees.
2. Mix first 7 ingredients well.
3. Pour into 9 x 13 pan (greased with towel and margarine).
4. Sprinkle dry cake mix on top of mixture.
5. Sprinkle nuts over cake.
6. Sprinkle butter over cake.
7. Bake at 350 degrees for 1 hour, or until cake tester comes out clean.
Contributed by: Leah Zinn gets credit for this, by way of Trudy Umansky of San Diego.