Pumpkin Crunch Cake

This is so goooooood. And easy enough for me to make yesterday morning before church.  Brant and the boys are cRaZy for this pumpkin goodness! 
I am trying to finish all my pumpkin recipes before Thanksgiving.  Pumpkin is for Fall and Thanksgiving in my books.  After Thanksgiving I am immediately turn to Christmas treats.


I have been making this for a few years now and it is a must have in the Fall in our home. Like I said it is super easy and I feel sure if you love pumpkin you will love Pumpkin Crunch Cake.  And besides anything with TWO sticks of butter has to be good!



Pumpkin Crunch Cake
1 can pumpkin(15oz)
large evaporated milk
1 1/2 c sugar
2 tsp pumpkin pie spice
1 tsp salt
4 eggs
1 yellow cake mix(I use a box)
1 c chopped pecans
2 sticks of butter

Preheat oven to 350.  Beat together first 6 ingredients until well mixed.  Pour into a 9x13 pan.  Sprinkle yellow cake mix over pumpkin  mixture.  Sprinkle pecans over cake mix.  Thinly slice butter and sprinkle over pecans.  I actually slice the butter and then cut that into four little pieces. 
Bake for 50 minutes.  Watch closely so the pecans do not burn.  I place foil loosely on top at about 30-45 minutes.
Serve warm or at room temperature.  A dollop of homemade whipped topping on top is perfect!
Hope you enjoy!




**UPDATE September 2013-after making this for many years now I finally started making it with only ONE stick of butter.  You can still use two if you like, but with one it comes out just as YUMMY!!!**