1 (13 oz.) can pumpkin
1 c. evaporated milk
1 c. sugar
3 eggs
1 tsp. cinnamon
1 yellow cake mix
1 c. pecans
2 cubes butter

FROSTING:

8 oz. pkg. cream cheese
1 c. powdered sugar
2 c. Cool Whip (8 oz.)

Mix pumpkin, milk, sugar, eggs and cinnamon together. Pour into 9 x 13 inch pan lined with waxed paper. (Don't skip this step. Sprinkle with cake mix, then nuts. Pat down to make even.

Melt butter and spoon over nut layer. Bake at 350 degrees for 50 to 60 minutes. Cool 30 minutes, or more, then turn the pan over onto a gray an dpeel off waxed paper. When cool, frost with Cool Whip, cream cheese and powdered sugar combined. This is very rich so cut into small squares that can be put in fluted paper cups.