Ingredients:
1 (19 ounce) cans pumpkin
1 (160 ml) cans evaporated milk, the small one
3 eggs
2 tablespoons cinnamon
1 cup sugar
1 box yellow cake mix with pudding, dry
1 cup chopped nuts ( walnuts or pecans are perfect)
1 cup butter, melted
125 g Philadelphia Cream Cheese
500 ml Cool Whip
1/2 cup shredded coconut
Directions:
Preheat oven to 350 degrees.
Mix together the first 5 ingredients and pour into a 9×13 inch pan lined with wax paper.
Sprinkle cake mix over pumpkin mixture, then nuts on top.
Pour melted butter over cake.
Bake for 55 minutes.
Frosting~~Mix the cream cheese and cool whip together.
Frost the inverted cake (pumpkin on top).
Sprinkle with coconut.
Servings: 8-10
Time preparation: 10 min.
Time total: 65 min.