Pumpkin Pecan Crunch Cake

We made this for a Halloween Party, and it was a hit!  It kinda tasted like a pumpkin bread pudding.  Super easy to make and super yummy!


Ingredients:

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 4 eggs
• 1 1/2 cups white sugar (I cut out a bit of the sugar and you couldn't tell)
• 2 teaspoons pumpkin pie spice (I used a mixture of 1 t cinnamon, 1/2 t ground ginger, 1/2 t allspice, and 1/4 t nutmeg)
• 1 teaspoon salt
• 1/2 package yellow cake mix
• 1 cup chopped pecans
• 1 cup margarine, melted 

 Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
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.
4. Bake for 60 to 80 minutes, or until done. 

*Optional: Serve with whipped cream

 

Source:  Allrecipes.com