Pumpkin Crunch Cake

After 4 years of making this amazing recipe, here are my tips:
- Use 1/2 cup of brown sugar and 1 cup of white, instead of all white.
- Use only 1/2 to 3/4 of the cake mix
- Don't melt the butter. Cut it in pads and place over the top of the cake. It bakes more evenly

Prep Time: 15 Min
Cook Time:1 Hr
Ready In: 1 Hr 15 Min
Yields: 1 - 9x13 inch cake


Ingredients:

    * 1 (15 ounce) can pumpkin puree
    * 1 (12 fluid ounce) can evaporated milk
    * 4 eggs
    * 1 1/2 cups white sugar
    * 2 teaspoons pumpkin pie spice
    * 1 teaspoon salt
    * 1 (18.25 ounce) package yellow cake mix
    * 1 cup chopped pecans
    * 1 cup margarine, melted
    * 1 (8 ounce) container frozen whipped topping, thawed

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.

2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.

3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.

4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.