Pumpkin Crunch Cake

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prepare the Pumpkin Mixture: In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well combined.
3. Pour into Baking Dish: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
4. Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Do not stir; the cake mix will form a crunchy topping.
5. Add Nuts: Sprinkle the chopped pecans (or walnuts) over the cake mix, followed by drizzling the melted butter evenly over the top.
6. Bake: Bake in the preheated oven for 50 to 60 minutes, or until the top is golden brown and the pumpkin layer is set. A toothpick inserted in the center should come out clean.
7. Cool and Serve: Allow the cake to cool slightly before serving. Cut into squares and serve warm or at room temperature, topped with whipped cream if desired.