Mrs. Endo's Recipe for Pumpkin Crunch cake

 

 Recipe version 2:  For easy buttery pumpkin pie crunch dessert

• 1 can  13 oz.
  

  evaporated milk
• 1 can

  solid pumpkin 15-16 ounces
• 3

  eggs
• 1 1/2 c

  sugar
• 4-5

  teaspoons pumpkin pie spice (recipe follows for home made pumpkin pie spice)*
  
• 1/2 tsp

  salt
• 1 box

  favorite yellow cake mix
• 1 c

  chopped pecans, or walnuts
• 1 c

  melted butter
• whipped cream or cool whip topping

   

   Heat oven to 350 degree's. Grease 13x9 inch pan.
  Mix pumpkin ,evaporated milk,eggs,sugar,pumpkin pie spice,and salt in a big bowl.

   pour in to greased pan.Sprinkle the dry cake mix on top.Top with the pecans,and drizzle melted butter. Bake for 50-55 minutes in 350 degree oven.Cool,cut into squares,Refrigerate and top with whipped cream.

  *Homemade pumpkin pie spice:  To start, you’ll need all of three minutes and the following ingredients: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl and take a little whiff.