PUMPKIN CRUNCH CAKE

PUMPKIN CRUNCH CAKE 1 can (15 ounces) pumpkin puree 1 can (12 ounces) evaporated milk 4 eggs 1 1/2 cups sugar 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger pinch of cloves 1 teaspoon salt 1/2-ish box yellow cake mix (if you'd like a more cake-like consistensy, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box) 1 cup chopped pecans 1 cup butter, melted Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish. Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey. Sprinkle with the chopped pecans. Pour the melted butter evenly over the top of the cake. Bake for 60-70 minutes or until the top is lightly browned and the custard is set. Serve warm or cold. Store in the refrigerator.