Pumpkin Crunch Cake

A family recipe from Gail Wilkens.

Getting ready: 15 min · Cooking: 55 min · Feeds: 15

Ingredients

• 1 15 oz can pumpkin
• 1 12 oz can evaporated milk
• 3 eggs
• 1 1/2 cups sugar
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 box yellow cake mix
• 1 cup chopped pecans
• 1 cup melted butter

Directions

1. Preheat oven to 350. Grease a 9x13 cake pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt.
3. Pour into a greased 9x13 pan.
4. Sprinkle dry cake mix evenly over top of pumpkin mixture.
5. Sprinkle with pecans and drizzle with melted butter.
6. Bake at 350 for 50-55 minutes until golden brown.