Pumpkin Crunch Cake

Ingredients

• 2 cups pumpkin puree
• 1 (12 ounce) can evaporated milk
• 4 eggs
• 1 1/2 cups white sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 cup chopped pecans
• 1 package yellow cake mix (18 1/2 oz)
• 1 cup margarine; melted
• 1 container frozen whipped topping, thawed

Method

Preheat oven to 350°F. Lightly grease one 9 by 13 inch baking pan. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into prepared pan. Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top. Bake for about one hour but no longer then 1 hour and 20 minutes. Topped cooled cake with whipped topping when ready to serve.

Submitted by: Betty Way