Pumpkin Crunch Cake

Ingredients

• Cooking spray
• 1 (15-oz.) can pure pumpkin puree
• 1 (12-oz.) can evaporated milk
• 3 large eggs
• 3/4 c. (165 g.) packed light brown sugar
• 1 tbsp. cornstarch
• 2 tsp. pumpkin pie spice, plus more for serving
• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt
• 1 (15.25-oz.) package yellow cake mix
• 2 c. chopped pecans
• 1 c. (2 sticks) unsalted butter, melted
• Cool Whip topping, for serving

Directions

1. Preheat oven to 350°. Lightly grease a 13″x9″ baking dish with cooking spray.
2. In a large bowl, whisk pumpkin puree, milk, eggs, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt until well combined. Scrape batter into prepared pan and spread in an even layer.
3. Sprinkle cake mix over pumpkin batter, then sprinkle with pecans. Drizzle with butter.
4. Bake cake until a tester inserted into the center comes out clean, 55 to 60 minutes. Transfer pan to a wire rack and let cool.
5. Top with whipped cream and sprinkle with more pumpkin spice.