"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Crunch Cake Recipe

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

Contributor:  
Contributor:  
Judith Dimiceli
Added: Wednesday, November 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can pumpkin
1 can evaporated milk
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
4 eggs
1 yellow cake mix
1 cup pecans, chopped
1/2 pound butter

Directions:
Directions:
Preheat oven 350
Grease a 9x13 pan
Beat together the first 6 ingredients, mix well and pour into pan
Sprinkle the yellow cake mix over the pumpkin mixture
Sprinkle the chopped pecans over the cake mix
Thinly slice the butter and place over pecans
Bake 50 minutes

Personal Notes:
Personal Notes:
This was a favorite at The Bluebonnet Cafe in Old Town Spring.

 

 

 

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