Pumpkin Walnut Cake w/ Cream Cheese Frosting

Note (For the best results all ingredients should be at room temperature before mixing)

1 1/2 cups PreCooked, Thawed Pumpkin (This is equal to one can of pumpkin if you prefer canned)
1 can Evaporated Milk (not condensed)
1 cup Granulated Sugar
2 Eggs
1/4 cup Melted butter, cooled down to room temp.
1 tsp Vanilla
1 1/2 tsp Pumpkin Pie Spice
1 pkg Butter Cake Mix
1 cup Chopped Walnuts

Frosting:
1 container Cream Cheese Frosting
1/2 cup Chopped Walnuts

Preheat oven to 350.
Grease and flour 9 x 13 baking pan.

In a large bowl, beat pumpkin, milk, sugar, eggs, butter, vanilla, and spice until well blended.

Add Cake mix and stir until well combined. Pour into prepared pan. Bake 40 to 50 minutes or until cake springs back when touched lightly or toothpick inserted comes out clean. Cool down to room temp.

Frost cake with cream cheese frosting then sprinkle with 1/2 cup chopped walnuts.



I'll add the link to this recipe to the Frozen Pumpkin Page as well as the Recipe Index.