Pumpkin Pie Crunch

So my favorite dessert of all time is Pumpkin Pie Crunch! It's like Pumpkin Pie, only crunchy, and better. Not to mention very easy to make! I have been asked to share this recipe every time I make it and of course I am willing to since it was shared with me! So here it is!

Pumpkin Pie Crunch
1 box Butter Golden Cake Mix (I have used both name brands for this and they both work)
1 15 oz can solid packed pumpkin
1 12 oz can evaporated milk
4 teaspoons of pumpkin pie spice
1/2 teaspoon salt
3 eggs
1 1/2 cups of sugar
1 cup of melted butter (that's 2 whole sticks, yes I said 2, and that's why its so good!)
1 cup of chopped pecans
1 tub of Cool Whip

Preheat oven to 350. Grease bottom of a 9 X 13 " pan.  Mix pumpkin, evaporated milk, pumpkin pie spice, salt, eggs, and sugar in bowl. Pour into greased pan. Sprinkle dry cake mix over top of the mixture.  Sprinkle half of the pecans on top of the cake mix.  Drizzle melted butter over pecans.  Bake for 50-55 minutes.  Let cool completely.  When cool spread cool whip on top and sprinkle remaining pecans on top.

I will say that I have made this recipe A LOT over the past 5 years and have some troubleshooting advice from messing it up too many times! Make sure the pecans go on the cake mix before the butter or else they will burn. Also, don't use only one stick of butter trying to cut calories. It will burn and the crust is not good.  And be sure to let it cool completely. Sometimes in the fridge for hours or else the cool whip will melt and it will be a mess! Overall, it is super easy and tastes fantastic!