Pumpkin Crunch

I received this recipe through the "Living on a Dime" e-newsletter. I thought it looked yummy and saved it on my computer. Coincidentally, my aunt made the same pumpkin cake for dessert this past weekend. Her version of the recipe turned out great.

This recipe seems easy to make, and it tastes delicious. It is a terrific substitute for traditional pumpkin pie.

1 package yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted

Heat oven to 350°F. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a greased 9"x13" pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled.

Serve with whipped topping.