Pumpkin Crunch Cake
1 box yellow cake mix
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3 large eggs
1 ½ cups sugar
1 teaspoon cinnamon
½ teaspoon salt
1 ½ cups chopped pecans (the original recipe called for 1/2 cup)
1 cup butter, melted
Preheat oven to 350 degrees. Grease the bottom of 9 x 13-inch baking dish. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.
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