Pumpkin Crunch Cake

(Recipe from a Rose Acre Farm Egg Cookbook I picked up at the National FFA Convention- I promise that this recipe is egg-strodanarly good!)

• 1 can (15 oz) Solid Pack Pumpkin


• 1 can (12 oz) Evaporated Milk


• 3 eggs


• 1 ½ c. sugar


• 1 t. cinnamon


• ½ t. salt


• 1 package (box) Yellow Cake Mix


• ½ c. Pecan (halves)


• 1 c. butter (two-sticks, unsalted)


• Whipped Topping or Ready-Whip to top when served

Preheat oven to 350 degrees F. Grease the bottom of a 9x13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl. Pour into the greased pan. Sprinkle dry cake mix evenly over the pumpkin mixture and top with the pecans. Drizzle melted butter over the pecans. Bake at 350 degrees F for 50-55 minutes or until golden brown. Cool and serve well chilled (or warm!). Top with whipped topping when served.