Pumpkin Nut Crunch Cake

Ingredients

• 1 (15 ounce)-can pumpkin puree

• 1 (12 fluid-ounce) can evaporated milk

• 1 ½ cups white sugar

• 4 large eggs

• 3 teaspoons pumpkin pie spice

• 1 teaspoon salt

• 1 (15.25-ounce) package yellow cake mix

• 1 cup chopped pecans

• 1 cup butter, melted

• 1 (8-ounce) container frozen whipped topping (optional)

Directions

• Gather the ingredients. Preheat the oven to 350 degrees. Lightly grease one 9x13-inch baking pan. 

• Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan. 

• Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted butter. 

• Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 60 to 80 minutes.