Pumpkin Crunch - cooking recipe

Ingredients

3 eggs, beaten
1 large can pumpkin
1 (14 oz.) can Eagle Brand milk
1/2 c. sugar
1 tsp. cinnamon
1 pkg. yellow cake mix (dry)
1 c. chopped pecans
2 sticks butter, melted

Preparation

Mix well beaten eggs, pumpkin, Eagle Brand milk, sugar and cinnamon.
Pour into greased 9 x 13-inch pan.
Top in order with dry cake mix, pecans and melted butter.
Bake at 350\u00b0 for 1 hour. Cool.
Cut into squares and top with Cool Whip.