For the Team - Laurie's Pumpkin Crunch Cake

We met "Big A" two years ago (2nd from left).  He was almost 5 then and captured our hearts.  Went back to his village this trip.  We didn't know how to find him but we showed an elderly woman at the church his picture and she led us to his house.  The whole family washed up and changed clothes before they would let us take their picture.

We've been eating on this delicious cake for three days.  It is awesome!

Pumpkin Crunch Cake
Serve - 18
1 - 15 oz. can pumpkin puree
1 - 12 oz. can evaporated milk
4 eggs
1 1/2 cups white sugar
2 tsp pumpkin pie spice
1 tsp salt
1 - 18.25 oz. pkg carrot cake or yellow cake mix (Laurie used carrot this week)
1 cup chopped pecans or cashews (Laurie used pecans)
1 cup melted margarine

Preheat oven to 350.  Lightly grease one 9x13 pan.  In large bowl, combine pumpkin, evap. milk, eggs,  sugar, pie spice, salt.  Mix well and spread into pan.  Sprinkle dry cake mix over top of pumpkin mix and pat down.  Sprinkle chopped nuts evenly over cake mix.  Drizzle with all the melted margarine.  Bake for 60-80 min. or until done.  Top with whipped cream.

Cake is better slightly undercooked.  Serve warm or cold.  Warm is better.