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Pumpkin Crunch Coffee Cake

From HOMESTEAD LODGING
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1 pkg. yellow cake mix
1 16 oz. can solid pack pumpkin
1 12 oz. can evaporated milk
3 eggs
1 1/2 c. sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 c. chopped pecans
1 c. margarine melted
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 9x13 pan ( or two 8x8 pans)

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.

Bake at 350 for 50-55 min (approx 45 min if two 8x8 pans) or until golden. Cool completely. Serve with whipped topping, Refrigerate leftovers.
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