Pumpkin Crunch Cake (Print Version)

Ingredients:

01 - 1 can (15 oz) pumpkin.
02 - 1 can (12 oz) evaporated milk.
03 - 3 large eggs.
04 - 1 1/2 cups sugar.
05 - 1 teaspoon cinnamon.
06 - 1/2 teaspoon salt.
07 - 1 box yellow cake mix.
08 - 1 cup pecans, chopped.
09 - 1 cup butter, melted.
10 - Cool Whip (for serving).

Instructions:

01 - Preheat your oven to 350 degrees Fahrenheit.
02 - In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Use a mixer to blend until smooth.
03 - Pour the pumpkin mixture into a greased 13×9-inch baking dish.
04 - Sift the yellow cake mix to remove any lumps and sprinkle it evenly over the pumpkin mixture. Top with chopped pecans.
05 - Drizzle the melted butter evenly over the pecans and cake mix.
06 - Bake for 50-55 minutes or until the top is golden brown.
07 - Let the cake cool. Serve chilled or warm, topped with a dollop of Cool Whip.

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