Pumpkin Crunch Cake
1 box yellow or white cake mix
1 can (29 oz) solid pack pumpkin
1 cup white sugar
1 can (12 oz) evaporated milk
1 stick butter or margarine (melted)
1 cup brown sugar
3 eggs
4 tsps. pumpkin pie spice
whipped topping
Preheat oven to 350 degrees. Grease 9x13 pan. Mix all ingredients except cake mix, whipped topping and butter.
Pour into pan. Sprinkle dry cake mix over the pumpkin mixture and frizzle melted butter over cake mix
Bake for 50-55 minutes. Spread whipped topping over warm pumpkin crunch. Refrigerate any leftovers.