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:
Preheat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. 
Mix together the 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 for an hour, or until toothpick comes out clean.

Source: http://www.lovintheoven.com