Pumpkin Crunch Cake

One 15-oz can pumpkin puree

One 12-oz can evaporated milk

4 eggs

1-1/2 cups sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

pinch of cloves

1 teaspoon salt

1 yellow box cake mix

1 cup pecans, chopped

1 cup melted butter 

• Preheat oven to 350 degrees.
•  Spray a 9x13 baking dish with non-stick spray. Set aside
• In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
• Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be more of a cake consistancy. Using half a box will give it more of a pie consistancy.
• Sprinkle with the chopped pecans.
• Pour the melted butter evenly over the top of the cake.
• Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
• Serve warm or cold with a scoop of vanilla ice cream
• Store in the refrigerator.