Pumpkin Crunch Cake

• 1 package yellow cake mix
• 1 (15 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated skim milk
• 3 large eggs
• 1 14-1 12 cups sugar
• 1 teaspoon cinnamon
• 12 cup chopped pecans
• 1 cup margarine or 1 cup butter
• whipped topping

1. Preheat oven to 350.
2. Grease 9 x 13 pan.
3. place pumpkin,evaporated milk,eggs, sugar& cinnamon in a large bowl.
4. Mix to blend well.
5. Pour into the prepared pan.
6. Sprinkle dry cake mix evenly over pumpkin mixture.
7. Top with pecans.
8. Drizzle melted margerine over the pecans.
9. Bake at 350 for 50-55 minnutes or until golden brown.
10. Cool on wire rack.
11. Serve chilled.
12. Top with whipped topping if desired.
13. Serves 12.

yellow cake, solid pack pumpkin, milk, eggs, sugar, cinnamon, pecans, margarine, topping

Taken from www.food.com/recipe/pumpkin-crunch-cake-75821 (may not work)