Pumpkin crunch

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Recipe from Carrie Green of South Carolina

1 box yellow cake mix
1 can (small 15oz) pumpkin
1 can (12oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp ground cinnamon
1/2 tsp salt
1 cup chopped pecans
1 cup butter or (1 1/2 sticks)

Grease bottom of 9x13 pan. Combine pumpkin, milk, eggs, sugar, cinnamon, and salt in large bowl. Mix well, pour into pan, and sprinkle cake mix evenly over pumpkin mixture. Top with pecans, drizzle melted butter over top, and bake 350 degrees for 50-55 minutes or until golden brown.

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Pumpkin crunch

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