Pumpkin Crunch Cake

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 1 ½ cups white sugar
• 4 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 (15.25 ounce) package yellow cake mix
• 1 cup chopped pecans
• 1 cup margarine, melted
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9×13-inch baking pan.
2. Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.
3. Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted margarine.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Top with whipped topping when ready to serve.