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Pumpkin Crunch Cake
Ingredients
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) 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
- 1/2-ish box yellow cake mix (if you'd like a more cake-like consistensy, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box)
- 1 cup chopped pecans
- 1 cup butter, melted
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