Pumpkin Crunch Cake

Ingredients

• 15 ounce can pumpkin puree
• 12 fluid ounce can evaporated milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1 teaspoon salt
• 1 spice cake mix (15.25 ounce package (see notes))
• 1/2 cup unsalted butter (melted)
• 1 1/2 cups chopped pecans

Instructions

1. 1

   Preheat oven to 350 F (175 C). Lightly grease and flour the bottom of a 9x13 inch baking pan.

2. 2

   In a large bowl, combine pumpkin purée, evaporated milk, eggs, white sugar, brown sugar, spices, and salt. Mix until well combined and smooth. Pour into the prepared baking pan.

3. 3

   Combine cake mix and melted butter with a fork or pastry cutter. Mix in chopped pecans. Sprinkle over the pumpkin mixture.

4. 4

   Bake for 50–55 minutes, or until a wooden skewer inserted in the center comes out clean. Let cool completely in the pan on a wire rack, then refrigerate for at least 4 hours or overnight.

5. 5

   Serve topped with whipped cream.