This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Joanie [ Diehl] Koke - friend)
2 - 15oz. cans Libby's pumpkin
3 tsp. cinnamon
1 - 5oz. can Carnation evaporated milk (NOT condensed)
1 tsp. salt
1 cup white sugar
1 box Duncan Hines or Betty Crocker yellow cake mix
3/4 cup Parkay margarine
1/2 cup chopped pecans OR chopped walnuts
In a bowl add eggs--beat with a whisk. Add pumpkin--beat with a whisk. Add
white sugar, salt and cinnamon--beat with a whisk. Add Carnation milk--beat
with a whisk. Grease a 9 x 13 cake pan--pour the pumpkin mixture into the
greased cake pan. Use your hands to sprinkle the entire box of cake mix
(dry) on top of the pumpkin mixture. Cut the margarine into small pieces and
place pieces evenly on top of the dry cake mix. Sprinkle chopped nuts on
top. Bake at 350 degrees for 40-50 minutes--test with a toothpick for
doneness. Watch carefully so the chopped nuts don't burn.