FILLING:

1 (26 oz.) can pumpkin filling
1 (12 oz.) can evaporated milk
3 eggs
1 c. sugar
1 tsp. cinnamon

TOPPING:

1 box regular yellow cake mix
1 c. chopped nuts
1 stick melted butter

FROSTING:

1 sm. Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla

Preheat oven to 350 degrees. Mix filling in a greased 9 x 13 baking dish. Pour cake mix and nuts over the top. Then pour 1 stick melted butter over the cake and nuts. Bake for 1 hour. Let sit for 30 minutes before frosting if desired. Blend together frosting ingredients and spread on top. Make 1 day ahead of time and chill overnight.