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 degrees. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a greased 9×13 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 this pumpkin crunch with whipped topping.