Pumpkin Crunch Cake

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 1/2 C sugar
1 Tb pumpkin pie spice
1/2 tsp salt
1 box Butter Golden Cake Mix
1 C butter, melted
1 C pecans, chopped

Instructions:
1. Preheat your oven to 350 degrees.
2. Into a small mixing bowl combine pumpkin,  evaporated milk, eggs,  sugar,  pumpkin pie spice and salt. Whisk it together.
3. Spray a 9x13 pan with cooking spray and pour the pumpkin mixture inside.
 4. Grab 1 box of Butter Golden Cake mix (yellow or white would work as well).
Carefully sprinkle it on the pumpkin filling.
5. Pour 1 C melted butter over the top of the cake mix, drizzling it carefully and as evenly as possible. 6. Bake (uncovered) for 25 minutes.
7. Carefully remove the pan from the oven and sprinkle 1 C chopped pecans evenly over the top of the cake. Cover it with foil and return it to the oven to bake for an additional 30-­35 minutes.
8. Remove from the oven when the top is crispy and golden and the filling has set up. Allow it to cool to room to temperature. Refrigerate for 2-­3 hours. Serve chilled with freshly whipped cream, or a nice dollop of cool whip.