Pumpkin Crunch Cake

A yellow cake mix puts the ease of preparation into this pumpkin dessert, perfect for fall and wintertime holidays.

Recipe Ingredients:

2 cups pumpkin purée
1 (12-ounce) can evaporated milk
4 large eggs
1 1/2 cups granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25-ounce) package yellow cake mix
1 cup chopped pecans
1 cup butter, melted
1 (7-ounce) container whipped topping

Cooking Directions:

1. Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking pan.
2. Combine pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into prepared pan.
3. Sprinkle cake mix evenly over top of pumpkin mixture and pat down. Sprinkle chopped pecans next and then drizzle melted butter over all.
4. Bake for 1 hour, or until knife inserted in center comes out clean. Cool completely and spread whipped topping onto cake.
5. Keep refrigerated.

Makes 12 servings.