"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Pumpkin Crunch Cake Recipe

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

Contributor:  
Contributor:  
General Store - Minnetonka, MN
Added: Wednesday, May 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large can pumpkin (29 oz.)
1 large can evaporated milk (12 oz.)
1 c. sugar
3 eggs
1/4 tsp. cinnamon
1 box yellow cake mix
2 c. chopped walnuts
1 c. butter, melted
2 c. whipping cream, whipped
1/4 c. powdered sugar

Directions:
Directions:
Preheat oven to 350. Line 9 x 13 in. pan with waxed paper. Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle cake mix over mixture evenly. Pat nuts on to cake mix. Spoon on melted butter. Bake 1 hour 20 min. Flip pan over right away. Cool 10 min. Peel waxed paper. Let cool. Frost with whipped cream and powdered sugar. Sprinkle with cinnamon.

 

 

 

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