Pumpkin Crunch Cake (Gluten Free)

• cooking spray
• 2 (15 ounce) cans pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 (15 ounce) package gluten-free yellow cake mix
• 1 cup butter, melted
• 2 cups chopped pecans, divided

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
2. Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.
3. Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.

cooking spray, pumpkin puree, milk, eggs, white sugar, ground cinnamon, ground nutmeg, ground allspice, yellow cake, butter, pecans

Taken from www.allrecipes.com/recipe/256391/pumpkin-crunch-cake-gluten-free/ (may not work)