Pumpkin Crunch Cake

By BearForce

Ingredients

• 16 ounces canned pumpkin
• 12 ounces evaporated milk (not sweetened condensed milk)
• 3 eggs
• 1 cup sugar
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 box yellow cake mix
• 1 cup butter, melted
• 1 cup chopped pecans
• Instructions

Preparation

Step 1

Lightly grease a 9 x 13 pan, set aside.

In a large mixing bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice until smooth.
Spoon evenly over bottom of pan.

Sprinkle cake mix over pumpkin layer, then pecans. Pour melted butter over top of cake mix/pecans.
Bake in a preheated 350 degree oven for 50-55 minutes, until top is golden brown.
Let cool completely before serving.