Pumpkin Crunch Cake - cooking recipe

Ingredients

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
4 eggs
1 (18 ounce) box yellow cake mix
1 cup pecans, chopped
1 cup butter (2 sticks)

Preparation

Preheat oven to 350 degrees.
Beat the pumpkin, milk, sugar, salt and eggs together.
Pour batter into 9x13 pan.
Sprinkle the cake mix over the pumpkin mixture, then scatter the pecans over the cake mix.
Thinly slice the butter and dot the slices over the cake batter.
Bake for 50 minutes.
Serve with whipped topping or ice cream.