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1
Set oven to 350 degrees F (oven rack to second-lowest position).
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2
Grease a glass 13 x 9-inch baking dish, then line with parchment paper, then grease the top of the parchment paper.
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3
In a large mixing bowl combine both cans pumpkin puree with evaporated milk with 1 cup plus 2 tablespoons sugar and cinnamon; mix until no sugar granules remain.
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4
Add in eggs and 1 tablespoon vanilla until well combined.
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5
Pour into the prepared baking dish.
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6
Using fingers sprinkle the cake mix evenly over the top of the pumpkin mixture then sprinkle with 1 cup or more of chopped walnuts.
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7
Drizzle the melted butter over the top.
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8
Bake for about 50-60 minutes or until set and golden brown.
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9
Cool COMPLETELY.
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10
Run a knife around the inside edges of the pan then invert onto a square serving platter.
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11
Remove the parchment paper.
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12
For the cream cheese frosting; in a bowl beat the cream cheese with 2 tablespoons butter, confectioners sugar and 2 teaspoons vanilla until smooth and well blended.
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13
Fold in the Cool Whip topping.
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14
Spread over the top of the dessert.
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15
Sprinkle 1 cup or more of chopped walnuts over the top of the frosting.
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16
Chill until ready to serve.
