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Pumpkin Crunch Cake Recipe

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

Tiffany Garcia
Added: Thursday, November 24, 2005


3 eggs
1 16oz can pumpkin
1 tsp. cinnamon
1 cup sugar
1 12 oz. can pet milk
Yellow pudding cake mix
Chopped Pecans
Two sticks butter

8 oz cream cheese
1 cup powdered sugar
8 oz cool whip

Mix first 5 ingredients together and pour into a WAX PAPER LINED 13 x 9 in. pan.

Next 3 ingredients: Sprinkle one yellow pudding cake mix on top. Sprinkle one cup chopped pecans on top. Pat them down a little. Dribble melted butter on top. Bake 350 for one hour. Cool in pan. Turn out on plate.

Mix cream cheese, powdered sugar & cool whip. Spread on cake as icing.

Personal Notes:
Personal Notes:
Recipe giving to me from my friend Norma Armato




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