Pumpkin Crunch Cake

This recipe is a "dump cake". I've found that things containing the word "dump" are not always the most appetizing thing in the world. But fear not, it's just an apt word to describe the fact that you dump a lot of stuff in the pan and bake. Easy peasy! I made this for Danielle and Sydney's Sip n See and it got some good reviews. Enjoy!

*This is also on my Pinterest pinboard, and you'll see that it originally came from http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
• 1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.