Upside-Down Frosted Pumpkin Crunch
     submitted by Reba

1 (29oz) can pumpkin
1 (12oz) can evaporated milk
1 1/4 c. sugar
1 tsp. cinnamon
1 tsp. allspice
3 eggs
1 box yellow cake mix
1 c. chopped pecans
1c. Melted butter

Frosting:
1 (8oz) cream cheese
1 c. powdered sugar
3/4 . Cool whip
1 tsp vanilla
Soften cream cheese, Beat until fluffy.
Blend in powdered sugar, add vanilla and cool whip.

Pre heat oven to 350F
Combine pumpkin, evaporated milk, sugar, cinnamon, allspice and eggs.
Take a 9 x 13 inch pan and grease it, then line it with wax paper.
Pour pumpkin mixture into pan.
Sprinkle DRY cake mix over the top (yes really dry cake mix)
Spread the nuts evenly over the dry cake mix.
Drizzle the melted butter over the top of the nuts/
Bake at 350F for 50-60 minutes. Let it cool completely.
Loosen around edges with a knife.
Place serving tray over the top of pan, and flip the pan over.
Peal off wax paper and spread frosting over the top. Keep refrigerated.