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Pumpkin Crunch Cake
Ingredients:
1 box yellow cake mix
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups chopped pecans
1 cup butter, melted
Directions:
Heat oven to 350° F.
Grease bottom of 9 x 13 pan.
Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.
Pour mixture into greased pan.
Sprinkle dry cake mix over pumpkin mixture and top with pecans.