Pumpkin Crunch Cake'

• 2 cups pumpkin puree
• 1 (12 ounce) can evaporated milk
• 4 eggs
• 1 12 cups white sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 18 14 ounces yellow cake mix
• 1 cup pecans, chopped
• 1 cup margarine, melted
• 1 (8 ounce) container Cool Whip

1. Preheat oven to 350 degrees, Lightly grease a 13x9 inch baking pan.
2. Combine pumpkin, evap milk, eggs, sugar, pumpkin pie spice & salt.
3. Mix well and spread into pan.
4. Sprinkle the yellow cake mix over the top of the pumpkin mixture & pat down.
5. Sprinkle the chopped pecans over the top of the cake mix, drizzle the melted margrine all over the top.
6. Bake at 350 degrees for about 1 hour - to an hour & 15 minutes.
7. Serve once its cooled down with a scoop of whipped topping.
8. Enjoy!

pumpkin puree, milk, eggs, white sugar, pumpkin pie spice, salt, cake mix, pecans, margarine

Taken from www.food.com/recipe/pumpkin-crunch-cake-262475 (may not work)