Pumpkin Crunch

This is a recipe that I came across in Hawaii. Most true hawaiians do not eat Pumpkin Pie, they kick it up a few knotches with this version. And it is very good!

1 15oz Can of Pumpkin Puree
1 12oz Can of Evaporated Milk
1 tsp Cinnamon
1 cup Sugar
3 eggs beaten
1 box yellow cake mix
1 cup chopped pecans
2 sticks of butter

FROSTING
8 oz Soft Cream Cheese
1 Cup Heavy Whipping Cream
1/2 Cup Powdered Sugar
1/2 tsp Cinnamon

1. In a large mixing bowl, combine pumpkin, evaporated milk, cinnamon and sugar until well
combined. Add eggs and mix well.
2. Pour mixture in a 9"x13" baking dish sprayed with PAM.
3. Sprinkle cake mix evenly over top of mixture. Sprinkle pecans over top of cake mix.
4. Bake 350 degrees for 50 to 60 minutes, Set aside to cool.
5. Make Frosting
6. In a large bowl using a hand mixer, whip cream cheese until light and fluffy, add whipping
cream and continue to whip until mix is fully combined and thickened. Add powdered sugar and
cinnamon and combine well.
7. Place a baking pan over the top of the baking dish and then invert. The cake
should be resting on the baking pan, top with the frosting.