Pumpkin Pie Crunch

Ingredients

• 1 (16 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 1/2 cups granulated sugar
• 4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1 (18.25 ounce) box yellow cake mix*
• 1 cup (2 sticks) butter, melted
• 1 cup chopped pecans
• Whipped topping

Instructions

1. Heat oven to 350 degrees F. Grease a 9 x 13 inch pan.
2. Combine first 6 ingredients in a large bowl. Pour into the prepared pan.
3. Sprinkle dry cake mix evenly over pumpkin mixture.
4. Drizzle evenly with the melted butter.
5. Bake at 350 degrees F for 50 to 55 minutes.
6. Sprinkle pecans over the cake the last 10 to 15 minutes of baking time.
7. Cool completely.
8. Serve with whipped topping.
9. Refrigerate leftovers.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.