"Hunger is the best sauce in the world."--Cervantes

Pumpkin Crunch Cake Recipe

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

Contributor:  
Contributor:  
Sue Knutson
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large can (28 ounce) pumpkin
3 eggs
1 cup sugar
1 can evaporated milk
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ginger
1/2 cup butter or margarine
1 package yellow cake mix
1 cup finely chopped nuts (optional)

Directions:
Directions:
Mix together everything but the cake mix and butter, pour into greased 9 x 13 pan. Cut butter into cake mix. Mix and crumble on top of pumpkin mixture. Sprinkle nuts over top.
Bake 1 hour at 350. Serve with Cool Whip.

 

 

 

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