Pumpkin Crunch

• 1 (18 1/4 ounce) yellow cake mix (I use pudding in the mix cake mix)
• 1 (16 ounce) can solid-pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 12 cups sugar
• 4 teaspoons pumpkin pie spice
• 12 teaspoon salt
• 1 cup chopped pecans
• 1 cup butter, melted
• whipped topping

1. Preheat oven to 350 degrees.
2. Grease bottom of a 13X9 inch pan.
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl, using whisk to ensure it's mixed well.
4. Pour into pan.
5. Sprinkle dry cake mix evenly over pumpkin mixture.
6. Top with pecans.
7. Drizzle with melted butter.
8. Bake for 50-55 minutes or until golden brown.
9. Cool completely.
10. Serve with whipped topping.
11. Refrigerate leftovers.

yellow cake, solidpack pumpkin, milk, eggs, sugar, pumpkin pie spice, salt, pecans, butter, topping

Taken from www.food.com/recipe/pumpkin-crunch-265944 (may not work)