Pumpkin Nut Crunch Cake
Basically a pumpkin pie-like Dump Cake... nostalgic and delicious!!!
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.