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Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Allie Cleath
Added: Saturday, November 8, 2008
Category:
Category:
Ingredients:  
Ingredients:  
29 oz can of pumpkin
1 c milk (or evaporated milk)
1 1/2 c sugar
4 eggs
1 tsp salt
1/2 tsp allspice
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp ginger
1/2 tsp mace, optional
Yellow or white cake mix
1 1/2 cube butter, melted
Directions:
Directions:
Mix together all ingredients except cake mix and butter and put in 13" x 9" pan. Spread the dry yellow cake mix over top. Pour butter over all. Bake at 350º for 1 to 1 1/2 hours

Serve topped with whipping cream.
Personal Notes:
Personal Notes:
This is a quick, easy, and delicious alternative to pumpkin pie. We have used it to feed over 300 people at the church Thanksgiving dinner.

 

 

 

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