Pumpkin Crunch Cake

This is possibly the richest pumpkin dessert I've ever had. It is really really good, but a little goes a long way. Also, the term "cake" is misleading. This is definitely not cake.. I think it's more of a pumpkin cobbler/custard? Maybe? Anyways, here it is:

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

Directions:

1. Heat oven to 350 degrees F.  

2. Grease bottom of 9 x 13″ pan.  

3. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  

4. Sprinkle dry cake mix over pumpkin mixture and top with pecans.  

5. Drizzle melted butter over pecans.  

6. Bake 50-55 minutes (mine baked closer to 65 minutes). I also had a scoop of vanilla ice cream with it. Yum.

(that picture really doesn't do it justice... but I swear it's good!)