Pumpkin Crunch Cake (Gluten Free) - cooking recipe

Ingredients

cooking spray
2 (15 ounce) cans pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1/2 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 (15 ounce) package gluten-free yellow cake mix
1 cup butter, melted
2 cups chopped pecans, divided

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl. Spread into the prepared baking pan.
Stir cake mix and butter together in a large bowl. Stir in 1 cup pecans. Crumble evenly over the pumpkin mixture; pat down gently. Sprinkle remaining 1 cup pecans on top.
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes.