Pumpkin Crunch Cake

This recipe was just recently given to me by my dear friend, Catherine. I made it for the first time today and will be making it again. It is easy and taste delicious.

Pumpkin Crunch Cake
1 yellow cake mix
1 15 ounce can of pumpkin
1 5 oz. can of evaporated milk
3 eggs
1 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 cup chopped pecans
1 cup melted butter
whipped topping (optional)

Grease a 9 X 13 X 2 pan. Preheat oven to 350 degrees.

Mix the pumpkin, milk, eggs, sugar, salt , and pumpkin pie spice together and pour into the cake pan.
Sprinkle the dry cake mix over the pumpkin mixture and then nuts on top of the mix. Pour the melted butter over the cake.

Bake for 55 minutes. Can be served warm or cold with or without whipped topping.