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Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Long Trim
Added: Sunday, July 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. cn. pumpkin
1 12 oz. cn evaporated milk
3 eggs
3/4 c. sugar
4 t. pumpkin pie spice
1/2 t. salt
1 yellow cake mix
1 c. margarine (melted)
1 c. chopped pecans
1 8 oz. Cool Whip

Directions:
Directions:
Preheat oven to 350. Mix together pumpkin, milk, eggs, sugar, spice and salt. Pour into greased 9x13 cake pan. Sprinkle cake mix over mixture (breaking up any lumps) and pat down. Sprinkle chopped nuts evenly over the cake mix, then drizzle margarine over top. Bake at 350 for 50-55 minutes. Top with cool whip when ready to serve.

 

 

 

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