Pumpkin Crunch Cake

By bobcat

Ingredients

• 1-15 oz. can pumpkin puree
• 1-12 oz. can evaporated milk
• 3 eggs
• 1 1/2 cups sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 yellow cake mix
• 1 cup pecans, chopped
• 1 cup butter, melted

Preparation

Step 1

Preheat oven to 350 degrees F. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Pour into a greased 13x9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with whipped cream.