Pumpkin Crunch Dessert

brought by Robin W.

1 box yellow cake mix

1 can (15oz.) solid pack pumpkin

1 can evaporated milk

3 lg. eggs

1 c. butter (melted)

1 ½ c sugar

1 t. cinnamon

½ t. salt

½ c. chopped pecans

Whipped topping for garnish

Prepare oven to 350.  Spray bottom of 9x13 pan.  Combine pumpkin, milk, eggs, sugar, cinnamon and salt in a large bowl.  Pour into baking pan.  Sprinkle dry cake mix evenly over the pumpkin mixture.  Top with chopped pecans.  Drizzle melted butter over pecans.  Bake for 50-55 minutes or until golden brown.  Cool, served chilled.  Top with whipped topping when served. 

It is also good served warm.  You can also add a little nutmeg to the pumpkin mixture. 

For larger crowd, it can be made in a 10x15 pan.  Double everything for the pumpkin mixture but use the same amount of pecans and butter.  Serves 15-18 this way and the pumpkin layer is thicker.  Bake 15-20 minutes longer.