Pumpkin Pie Crunch

Pumpkin Pie Crunch
from the kitchen of Amy Jones

1 package moist yellow cake mix
1 16oz. can solid pumpkin
1 12 oz. can evaporated milk
3 eggs
1 1/2 c. sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. chopped pecans
1 c. butter, melted
Whipped topping

Preheat oven to 350*. Spray bottom of 9 x 13 in. pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle with butter. Bake for 50-55 min or until golden. Serve with whipped topping. There will not be any leftovers...