Pumpkin Crunch Cake Be The First To Review By Anonymous recipe Comments | 0 Favorites | 2 Print An easy cake to make with a great taste. Originally submitted to ThanksgivingRecipe.com. Pumpkin Crunch Cake Ingredients 2 cups pumpkin puree1 (12 fluid ounce) can evaporated milk4 eggs1 1/2 cups white sugar2 teaspoons pumpkin pie spice1 teaspoon salt1 (18.25 ounce) package yellow cake mix1 cup chopped pecans1 cup margarine, melted1 (8 ounce) container frozen whipped topping, thawed Instructions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch baking pan. 2 Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan. 3 Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top. 4 Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.