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Pumpkin Crunch Cake Recipe

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

Marilyn Waldrop - Nixon Real Estate


1- 16 oz. can Pumpkin
3 eggs, slightly beaten
1 Tbsp. cinnamon
1 large can Pet Milk
1 cup sugar
1 box yellow cake mix with pudding
1 cup chopped pecans
2 sticks butter
8 oz cream cheese
1 cup powdered sugar
8 oz Cool Whip

Mix pumpkin, eggs, cinnamon, Pet Milk, and sugar. Pour into greased and floured 9x13 inch pan. Sprinkle box of cake mix over the pumpkin mixture. Sprinkle pecans over the cake mix and press in. Melt butter & pour over top.

Bake 1 hour at 350F degrees. Cool completely before icing.

Icing: Blend cream cheese & powdered sugar. Fold in Cool Whip.




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