1 (29 oz.) can pumpkin
1 (13 oz.) can evaporated milk
1 c. sugar
3 eggs (slightly beaten)
1 tsp. cinnamon
1 box yellow cake mix
1 c. chopped nuts
1 c. melted butter

FROSTING:

1 (8 oz.) pkg. cream cheese
1 c. Cool Whip
3/4 c. powdered sugar

Mix pumpkin, milk, sugar, eggs and cinnamon in bowl and pour into 9x13 inch pan that has bottom lined with waxed paper. Pour cake mix over pumpkin mixture. Pat nuts on top. Dribble butter over nuts. Bake at 350 for 50-60 minutes. LET COOL! Turn upside down and frost. Top with nuts (optional).