Pumpkin Crunch Cake

 

 

2 cups pumpkin puree

1 (12-ounce) can evaporated milk

4 eggs

1 1/2 cups sugar

2 teaspoons pumpkin pie spice

1 teaspoon salt

1 (18.25 ounce) package yellow cake mix

1 cup chopped pecans

1 cup butter, melted

1 (7-ounce) container whipped topping

1. Preheat oven to 350*F (175*C). Grease a 9 x 13 x 2-inch baking pan.
2. Combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into prepared pan.
3. Sprinkle cake mix evenly over top of pumpkin mixture and pat down. Sprinkle chopped pecans next and then drizzle melted butter over all.
4. Bake for 1 hour, or until knife inserted in center comes out clean. Cool completely and spread whipped topping onto cake.
5. Keep refrigerated.

Serves 12.

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