Pumpkin Crunch Cake

 

Pumpkin Crunch Cake

• 1 can (15 oz) pumpkin
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 t. cinnamon
• 1/2 t. salt
• 1 box yellow cake mix
• 1 c. pecans, chopped
• 1 c. butter, melted
• Cool Whip

Preheat oven to 350 degrees.  Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl.  (I used my mixer for this step.)  Pour into a greased 13×9 baking dish.
Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture.  Top with pecans.  Drizzle melted butter over pecans.  Bake for 50-55 minutes or until golden brown.  Cool. Serve chilled (or warm).  Top with  a dollop of whipped topping.