Pumpkin Crunch Cake

Ingredients:
1 pkg spice cake mix
1 can Pumpkin; 16 oz
12 oz. Evaporated milk
3 Eggs
1 1/2 cups Sugar
4 ts. Pumpkin pie spice
1/2 ts. Salt
1 cup Pecans; chopped
1 cup Butter or margarine; melted
Whipped topping

1. Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan.
2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture; top with pecans. Drizzle with melted butter. Bake 50 to 55 mins. or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers.
Makes 16 to 20 servings.