Pumpkin Crunch Cake
1 15 ounce can pumpkin
1 12 fl ounce can evaporated milk
1 1/2 cups white 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 8 ounce container cool whip, thawed
Preheat oven to 350 degrees (175 degrees C). Lightly grease a 9x13 inch pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle the cake mix over the top of the pumpkin mixture and pat down. Sprinkle chopped pecans evenly over the cake mix and then drizzle with the melted butter.
Bake for 60 - 80 minutes or until done. Top with cool whip when ready to serve.
It's a rich dessert, so I don't serve my typically huge pieces, but it sure is yummy!