Pumpkin Crunch Cake

Ingredients:

- 1 can pumpkin purée

- 1 large can evaporated milk

- 1 1/2 cups sugar

- 1 teaspoon salt

- 1 teaspoon vanilla

- 4 eggs

- 1 box yellow cake mix (sprinkled on top)

- 1 cup chopped pecans

- 2 sticks margarine, sliced over cake

Steps:

1. Preheat oven to 350°F.

2. Grease 13×9 pan.

3. Beat pumpkin, evaporated milk, sugar, salt, vanilla, and eggs until well mixed.

4. Pour into pan.

5. Sprinkle yellow cake mix evenly over the pumpkin mixture.

6. Place sliced margarine and pecans on top.

7. Bake at 350°F for 50 minutes.