Pumpkin Crunch Cake: A Cozy, Sweet Dessert for Fall

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, granulated sugar, ground cinnamon, and salt. Whisk together until smooth and well combined.
Assemble the Cake:

Pour the pumpkin mixture into the prepared baking dish, spreading it evenly across the bottom.
Evenly sprinkle the dry yellow cake mix over the top of the pumpkin mixture. Do not stir it in, just let the dry cake mix sit on top.
Add the Crunchy Topping:

Sprinkle the chopped pecans over the dry cake mix, followed by the melted butter. Drizzle the butter evenly over the cake mix and pecans.
Bake the Cake:

Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the pumpkin filling is set. You may need to test with a toothpick to ensure the center is fully cooked.
Cool and Serve:

Allow the Pumpkin Crunch Cake to cool for about 10-15 minutes before serving.
Serve warm or at room temperature with a dollop of Cool Whip on top for an extra creamy touch.
Serving and Storage Tips: