Pumpkin Crunch Cake

Pumpkin Crunch Cake 1 can (15 oz) pumpkin 1 can (12 oz) evaporated milk 3 large eggs 1 1/2 cups sugar 1 t. cinnamon 1/2 t. salt 1 box yellow cake mix 1 c. pecans, chopped 1 c. butter, melted Cool Whip Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.) Pour into a greased 13×9 baking dish. Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of whipped topping.