Pumpkin Pie Crunch Cake - Philis

1 (16 ounce) can solid-pack pumpkin
3 eggs
1 (12 ounce) can evaporated milk
1 1/2 cups granulated sugar
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
1 (18.25 ounce) box moist deluxe yellow or butter recipe cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream or whipped topping

Directions:
Heat oven to 350. In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt. Pour into a 13 x 9-inch baking pan. Sprinkle dry cake mix evenly over pumpkin mixture. Drizzle evenly with melted butter. Bake for 50 to 55 minutes, or until golden. Ten or 15 minutes before removing from oven, sprinkle with pecans and return for final baking. Cool completely.

Serve with whipped topping. Refrigerate leftovers.