1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup melted butter
whipped topping
Preheat oven to 350F. Grease bottom of 9X13 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan. Sprinkle your dry yellow cake mix evenly over pumpkin mixture. Sprinkle chopped pecans and walnuts over the cake mix. Drizzle melted butter evenly over everything. Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping. Refrigerate leftovers.