Pumpkin Crunch Cake

2 cups pumpkin puree

4 eggs

2 t. pumpkin pie spice

1 package yellow (or white) cake mix

1 cup margarine, melted

1 can (12 oz) evaporated milk

1 1/2 cup white sugar

1 t. salt

1 cup chopped pecans (optional)

1 container of whipped topping when serving

Preheat oven to 350 degrees. Lightly grease one 9x13 baking pan. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread into the prepared pan. Sprinkle the dry yellow cake mix over teh top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake and drizzle the melted margarine all over the top. Bake at 350 degrees for about an hour but no longer than an hour and 20 minutes. Top cooled cake with whipped topping when serving.