#519 - Pumpkin Crunch

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk
3 eggs
1 1/2 cups white sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup chopped pecans
1 cup melted butter
1 - 8oz. Cool Whip (thawed)

In a large bowl add eggs--beat with a fork. Add pumpkin, evaporated milk, white sugar, cinnamon, and salt to the eggs--mix with a spoon until thoroughly mixed. Pour this mixture into a greased 9 x 13 x 2 cake pan and sprinkle dry cake mix evenly over the pumpkin batter. Spread chopped pecans over the top. Drizzle the melted butter over the pecans. Bake at 350 degrees for 50-55 minutes or until golden brown. When completely cool, spread Cool Whip over the top and refrigerate overnight.