Pumpkin Dessert (or breakfast…)

I don’t want this to become a total recipe blog, but I don’t mind occasionally sharing a recipe or two that keeps our family going.  This one has been a big fave this year, and in the last few weeks slices of it have kept friends and family happy as a dessert, an afternoon snack…and yes, this is a confession…once even as a sweet brekkie.  Don’t tell my mom, OK?
I make 2 9×13 pans at a time.  Because snacks are key to family happiness, I don’t mind making this much at a time.
Mix in a large bowl:
1 large can (30 oz) pumpkin
2 cans (12 oz each) evaporated milk
6 eggs
2 c. white sugar
8 t. pumpkin pie spice
Divide between 2 greased 9×13 pans.
Sprinkle EACH pan with 1 package yellow cake mix (18.25 oz each)
Drizzle EACH pan with 3/4 c. margarine, melted.
If you like walnuts, sprinkle 1 1/2 c. chopped walnuts over EACH pan.
Bake at 350F for one hour.
Serve for dessert, after school snack, and…um…just as a treat, once in a long while…for brekkie.