Pumpkin Crunch

Ingredients

• 1 can (15 ounces) packed pumpkin
• 1 can (12 ounces) evaporated milk
• 3 large eggs, room temperature
• 1-1/2 cups sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 package (15.25 ounces) yellow or spice cake mix
• 1/2 cup pecans, chopped
• 1 cup butter or margarine, melted
• Whipped topping

Instructions

1. Preheat oven to 350° and grease the bottom of a 9-by-13-inch baking pan.
2. In a large bowl, combine the pumpkin, milk, eggs, sugar, cinnamon, nutmeg, cloves and salt.
3. Pour the pumpkin mixture into the prepared pan.
4. Sprinkle the dry cake mix evenly over the pumpkin layer.
5. Top with pecans.
6. Drizzle the melted butter over the pecans.
7. Bake for 50-55 minutes or until golden brown.
8. Let cool before cutting.
9. Top with whipped topping, if desired.

I’m not positive where I found the original recipe for this perfect pumpkin dump cake many moons ago, but this one is a close approximation.