Pumpkin Pie Crunch - cooking recipe

Ingredients

1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 can (16 ounce) solid pack pumpkin
1 can (12 ounce) evaporated milk (Milnot)
3 eggs
1 1/2 cups sugar
4 teaspoons pumpkin pie spice
1/3 teaspoon salt
1 cup chopped nuts (pecans)
1 cup butter or margarine, melted
Whipped topping

Preparation

Preheat oven to 350 degrees.
Grease bottom of 13 x 9 x 2 inch pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in large bowl.
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans, drizzle with melted butter.
Bake at 350 degrees for 50 to 55 minutes or until golden brown.
Cool completely.
Serve with whipped topping. Refrigerate leftovers.