ngredients:
For the Pumpkin Cake:
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3 large eggs
1 cup granulated sugar
1 teaspoon pumpkin pie spice
1 box (15.25 ounces) yellow cake mix
For the Crunchy Topping:
1 cup chopped pecans or walnuts
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon ground cinnamon
Whipped cream or vanilla ice cream for serving (optional)
Directions:
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