Pumpkin Crunch

This week for our autumn desert we made Pumpkin Crunch. It's my Grandma Ford's recipe (adapted just a little) and it is another one of our favorites. Enjoy!

1 large can pumpkin (1 lb. 13oz.)
1 large can Evaporated Milk (13 oz.)
1 cup sugar
3 eggs
1 teaspoon cinnamon
1 box yellow cake mix
1 1/2 cubes butter, melted and cooled

Preheat oven to 350 degrees. Spray sides of 9x13x2 pan. Mix pumpkin, eggs (slightly beaten already), milk, cinnamon, and sugar. Pour into pan. Sprinkle cake mix over mixture. Drizzle with cooled butter as evenly as possible. Bake 60 minutes or until cake seems done. Serve with Cool Whip on top.