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Pumpkin Crunch Cake

INGREDIENTS:

1 box yellow cake mix
1 15 ounce can pumpkin
1 12 ounce can evaporated milk
3 eggs
1 1/2 Cup sugar
1 tsp cinnamon
1/2 tsp salt
1 Cup chopped pecans
1 Cup melted butter

DIRECTIONS:

Preheat oven to 350. Grease 13×9 baking dish.

Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Mix well and pour into your prepared dish.

Sprinkle yellow cake mix evenly over Pumpkin mixture. Top with chopped pecans. Drizzle butter over pecans. Bake 50-55 minutes

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