Pumpkin Crisp Cake

• 15 oz canned pumpkin
• 1 cup evaporated milk
• 1 cup of sugar
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 (18.25oz) package, yellow cake mix
• 1 cup of chopped pecans
• 1 cup of butter or margarine melted

Stir together first 5 ingredients and pour into a greased 13x9 baking dish. Sprinkle cake mix over pumpkin mixture. Sprinkle pecans over cake mix. Drizzle butter over pecans. Bake at 350 degrees for 60-65 minutes, or until golden brown. Remove from oven. Let stand for 10 minutes before serving. Serve with whipped cream if desired!