Pumpkin Pie Crunch

Several reviewers complain about the recipe being too sweet and/or too buttery as originally written. I've included the amounts I use, which I think are 'just right'. Also, since I usually don't have pumpkin pie spice in the house, I use 1 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. cloves and 1/2 tsp. ginger instead. (Tip: Using 2/3 of the cake mix instead of half makes it easy to make 8 cupcakes with the remaining box since the mix calls for 3 eggs.)

• Ready In: 1 hr 5 mins
• Serves: 20

Ingredients

• 1 (18 ounce) package  yellow cake mix (I use 2/3 of a box)
• 1 (16 ounce) can solid pack pumpkin
• 1 (12 ounce) can evaporated milk
• 3  eggs
• 1 1⁄4 cups sugar (I use 1 cup)
• 4  teaspoons pumpkin pie spice
• 1⁄2 teaspoon salt
• 1  cup pecans, chopped
• 1  cup butter, melted (I used 1/2 cup)
•  whipped topping

Directions

1. Preheat oven to 350°F.
2. Grease bottom of 13x9x2-inch pan.
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.
4. Pour into pan.
5. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans.
6. Drizzle with melted butter.
7. Bake at 350°F for 50 to 55 minutes or until golden. (Check it early).
8. Cool completely. Serve with whipped topping. Refrigerate leftovers.