Pumpkin Crunch Cake

 Pumpkin Crunch Cake

Ingredients:

  • 1 pkg yellow cake mix
  • 1 16-oz can solid-pack pumpkin
  • 1 12-oz can of evaporated milk
  • 3 eggs
  • 1 1⁄2 cups sugar
  • 4 tsp pumpkin pie spice
  • 1⁄2 tsp salt
  • 1 cup chopped pecans (optional)
  • 1 cup butter or margarine (2 sticks), melted
  • Cool Whip

Instructions:

1. Preheat oven to 350 degrees. Grease the bottom of a 9" x 13" pan.

2. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl.

3. Pour into the pan.

4. Sprinkle with dry cake mix. Top with pecans.

5. Drizzle with melted butter.

6. Bake at 350°F for 50-55 minutes, or until golden brown.

7. Cool and serve with Cool Whip. Refrigerate leftovers.

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