Pumpkin Crunch Cake

• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• pinch of cloves
• 1 teaspoon salt
• 1/2-ish box yellow cake mix
• 1 cup chopped pecans
• 1 cup butter, melted

1. Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
3. Pour into the prepared baking dish.
4. Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
5. Sprinkle with the chopped pecans.
6. Pour the melted butter evenly over the top of the cake.
7. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
8. Serve warm or cold. Store in the refrigerator.

pumpkin puree, milk, eggs, sugar, cinnamon, nutmeg, ground ginger, cloves, salt, yellow cake mix, pecans, butter

Taken from www.epicurious.com/recipes/member/views/pumpkin-crunch-cake-50154106 (may not work)