Pumpkin Crunch Cobbler - cooking recipe

Ingredients

1 (15 ounce) can pumpkin puree
1 cup milk
3 eggs
1/2 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
1 (18.25 ounce) package butter cake mix
3/4 cup butter, melted
3/4 cup chopped pecans

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Whisk pumpkin puree, milk, eggs, sugar, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl; pour into the prepared pan. Drizzle butter on top. Sprinkle cake mix over butter and top with pecans.
Bake in the preheated oven until golden brown, about 1 hour.