Pumpkin Crunch Cake
INGREDIENTS
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1 can (15 oz) pumpkin puree
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1 can (12 oz) evaporated milk
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3 eggs
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1 1/2 cups sugar
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1 1/2 tsp cinnamon
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1/2 tsp salt
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1 box yellow cake mix
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1 cup pecans, chopped (roasted, candied optional)
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1 cup butter/margarine, melted
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