"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Crunch Cake Recipe

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

Contributor:  
Contributor:  
Trudy & Kelly DeSilva
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (29 oz) pumpkin
1 can (13 oz) evaporated milk
1 cup sugar
3 eggs
1 tsp cinnamon
1 box Duncan Hines yellow cake mix
1 cup chopped nuts
2 blocks butter
8 oz cream cheese (softened)
3/4 cup cool whip
3/4 cup powdered sugar

Directions:
Directions:
Mix together pumpkin, evaporated milk, sugar, eggs and cinnamon.
Pour into 9 x 13" pan that has been lined with waxed paper.
Pour 1 box Duncan Hines yellow cake mix, dry, over pumpkin mixture. Pat in mixed nuts and spoon 2 blocks of melted butter over the nuts.
Bake at 350 for 50 to 60 minutes. Cool.
Combine softened cream cheese, cool whip and powdered sugar.
Turn over cake and frost.

Personal Notes:
Personal Notes:
Recipe given to Lynn at her wedding shower 2001.

 

 

 

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