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Pumpkin Crunch
1 package yellow cake mix
1 can (16oz) solid pack pack pumpkin
1 can (12oz) evaporated milk
3 eggs
1-1/2 cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
whipped topping
Preheat oven to 350 degrees. Grease bottom of 9x13 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. Drizzle with melted butter. Bake for 50-55 minutes
or until golden.
Cool completely. Serve with whipped topping.
   
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