1 (30 oz.) can pumpkin pie filling
2 c. spice cake mix (dry)
1/2 c. (1 stick) butter, melted
1 1/2 c. chopped pecans or walnuts
Garnish: whipped cream

Preheat oven 350 degrees. Into an ungreased 9 x 13 inch pan pour pumpkin pie filling. Distribute evenly. Sift cake mix on top of pumpkin. Pat down lightly with fingers. Pour melted butter over top, tilt pan slightly to cover dry mix well. Sprinkle with nuts. Bake 1 hour. Cool to room temperature. Refrigerate. Also delicious if frozen and thawed. Serves 8 to 10 servings. Spoon into parfait glasses and top with whipped cream. NOTE: If you cannot locate spice cake use pumpkin pie spice of the same proportions as for pumpkin pie and mix it with the cake mix.