Pumpkin Pie Strudel Cake

• 1 pkg. Canterbury Naturals Becka’s Pumpkin Cake Mix
• 1 – 15 oz. can solid pumpkin (not pumpkin pie mix)
• 1 – 12 oz. can evaporated milk
• 3 eggs
• 1 cup sugar
• 4 teaspoons pumpkin pie spice
• 1 cup chopped pecans or walnuts
• ½ cup butter or margarine (melted)
  

Preheat oven to 350°. Grease a 13”x 9”x 2” pan. In a bowl, combine canned pumpkin, milk eggs, sugar and pumpkin pie spice and stir until smooth. Pour mixture into the prepared pan. Sprinkle Becka’s Pumpkin Cake Mix over pumpkin mixture. Sprinkle pecans or walnuts over the cake mix. Drizzle melted butter evenly over the top of the cake. Bake uncovered for 50 to 60 minutes or until a knife inserted in the center of the cake comes out clean. Cool completely. Serve with ice cream or whipped cream. Refrigerate leftover cake. Makes 10 to 12 servings