08 October 2012
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14 September 2021
Pumpkin
Crunch Cake
Ingredients:
1 box yellow cake mix
1 can (15
oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1
tsp. cinnamon
1/2 tsp. salt
1/2 cups chopped pecans
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.
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