The famous pumpkin crunch cake recipe!

Many of you have asked for this recipe that I made quite a bit over the holidays... so here it is....
(Props to Denise Lopez... I got this recipe from her!)



Pumpkin Crunch:

1 pkg. Duncan Hines yellow cake mix
3 eggs, beaten
1 16 oz. can pumpkin
1 12 oz. can evaporated milk
1 1/2 cup sugar
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup pecans
1 cup melted butter

- Spray bottom of 9x13 baking dish with cooking spray.
- Preheat oven to 350-
- Combine pumpkin, milk, eggs, sugar, spice, and salt; mix well.
- Pour into 9x13 dish
- Sprinkle dry cake mix evenly over the pumpkin mixture.
- Top with pecans
- Drizzle melted butter over the top.
- Bake for 1 hour until golden brown & bubbly - it sometimes needs longer.
- Cool completely before serving.
- Serve with Cool Whip topping. (**Especially good with the "French Vanilla" flavored cool whip!!)