Pumpkin Pie Cake

3 eggs 1 (12-oz.) can evaporated milk 1 (16 oz.) can pureed pumpkin 1-1/2 teaspoon pumpkin pie spice

1 cup sugar 1 teaspoon vanilla 1 box yellow cake mix (dry) 1-1/2 sticks melted margarine 1 cup chopped nuts

Directions:
Combine eggs, milk, pumpkin, spice, sugar, and vanilla in a mixing bowl and blend well. Spray a 9x12" pan with cooking spray. Pour pumpkin mixture into pan. Sprinkle dry cake mix over top and drizzle with melted margarine. Sprinkle with chopped nuts. Bake 15 minutes at 350°. Reduce heat to 325° and bake 45 minutes more or until pumpkin custard tests done when a knife is inserted. Cool on a wire rack. Serve with whipped topping.

Notes:
This recipe was collected by my mother Doris Hill. She copied it by hand for her recipe files.