Pumpkin treat

My husband's birthday was last month, so instead of just a regular cake, I decided to whip up this delicious pumpkiny dessert that my friend, Charissa, shared with me and quickly became a family favorite.

Pumpkin Treat

1 29 oz. can pumpkin

1 12 oz. can evaporated milk
2 eggs

2 t. cinnamon

1/2 C. sugar

Blend together above ingredients. Line a 9x13 cake pan with waxed paper and pour mixture in. Layer evenly over mixture:

1 dry yellow cake mix (Betty Crocker's GF mix works great)

1 C. chopped walnuts

2 sticks butter/margerine melted (drizzle over top of nuts)

Bake at 350 degrees for 1 hour. Cool completely. Invert cake onto serving tray and remove waxed paper.

Frost with:
3/4 C. powdered sugar
1 8 oz. package cream cheese
1 or 2 8 oz. tubs of Cool Whip (depending on your tastes)
Blend cream cheese until smooth. Add powdered sugar and mix well. Gently fold in desired amount of Cool Whip.

This is really heavenly. We are not normally walnut fans here, but all the flavors here mix so perfectly for the perfect fall cake.

There are tons of GF squash/pumpkin recipes here to check out!