Pumpkin Crunch Cake

Ingredients

• 1 -can pumpkin puree , 15 ounce
• 1 can evaporated milk , 12 fluid-ounce
• 1.5 cups white sugar
• 4 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 package yellow cake mix , 15.25-ounce
• 1 cup chopped pecans
• 1 cup butter , melted
• 1 container frozen whipped topping , 8-ounce

Instructions

1. 1

   Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking pan.

2. 2

   Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.

3. 3

   Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted butter.

4. 4

   Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 60 to 80 minutes.