Friday, November 13, 2009

Pumpkin Crunch Cake
By Roz Brown

2 c pumpkin puree
1 (12 oz) can evaporated milk
4 eggs
1 1/2 c white sugar
2 tsp pumpkin pie spice
1 tsp salt
1 yellow cake mix
1 c chopped pecans
1 c butter, melted
1 (8 oz) frozen whipped topping, thawed

Preat oven to 350.  Lightly grease 9x13 dish.  Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt.  Mix well and spread into the preapared pan.  Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.  Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted butter all over the top.  Bake for about 1 hour but no longer than 1 hour 20 minutes.  Top cooled cake with whipped topping when ready to serve.

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