Pumpkin Crunch Cake

Ingredients:

1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1 cup pecans, chopped
1 cup butter, melted
Cool Whip, for topping

Directions:

Preheat your oven to 350°F (175°C). Grease a 13×9 inch baking dish.
In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Mix until well combined.
Pour the pumpkin mixture into the prepared baking dish.
Sift the yellow cake mix and sprinkle it evenly over the pumpkin mixture.
Sprinkle chopped pecans over the cake mix.
Drizzle the melted butter evenly over the pecans.
Bake for 50-55 minutes, or until the top is golden brown and the cake is set.
Allow the cake to cool completely. Serve chilled or warm, topped with Cool Whip