Totally Not My Pumpkin Crunch Cake

This was one of those obnoxious Facebook posts that has a recipe but no link to an external site, so I'm putting it up here so that I can pin it and find it later. Everything from here on, including the photo, is from the fb post written by someone named Patricia Di Bella-Sitler. If you come here and this is your recipe and you'd like credit, please let me know, I'll redirect this post to wherever you want.

Crap, there's no way to get the photo up. Trust me, it looks good.

This is my families ALL TIME FAVORITE pumpkin recipe!! I grabbed this recipe from a co-worker in 2003 and I do it EVERY year. You won't believe it didn't take all day to make it. Don't forget to share this post to your wall for safe keeping!!

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

Preheat oven to 350 degrees. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!