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Pumpkin Crunch Cake

INGREDIENTS :

• 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

INSTRUCTIONS :

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.

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