Pumpkin Crunch Cake

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From Laura Tenenbaum’s mom…

1 15 oz {425 g}

can pumpkin puree

1 12 oz {340 g}

can evaporated milk

{150 g} 3

eggs

1.5 cup {300 g}

sugar

1.5 tsp {3.5 g}

cinnamon

salt

{524 g} 1

box yellow cake mix

1 cup {0.0 g}

chopped pecans

1 cup {227 g}

melted butter

Preheat oven to 350F/176C In a large bowl, whisk together pumpkin, milk, eggs, sugar, cinnamon and salt. Pour into a greased 13"x9" pan. Layer the dry cake mix evenly over pumpkin. Sprinkle pecans on top. Drizzle melted butter over mixture. Bake for 50-55 min. Serve warm of chilled with cream.

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