Pumpkin Crunch Cake Recipe

Ingredients
<br>- 1 (15 ounce) can pumpkin puree
<br>- 1 (12 fluid ounce) can evaporated milk
<br>- 4  eggs
<br>- 1 ½ cups white sugar
<br>- 2 teaspoons pumpkin pie spice
<br>- 1 teaspoon salt
<br>- 1 (18.25 ounce) package yellow cake mix
<br>- 1 cup chopped pecans
<br>- 1 cup margarine, melted
<br>- 1 (8 ounce) container frozen whipped topping, thawed
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
<br>step 2: In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
<br>step 3: Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
<br>step 4: Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
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Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 4 eggs
- 1 ½ cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 (18.25 ounce) package yellow cake mix
- 1 cup chopped pecans
- 1 cup margarine, melted
- 1 (8 ounce) container frozen whipped topping, thawed

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
step 2: In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
step 3: Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
step 4: Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

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