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"The belly rules the mind."--Spanish Proverb

Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (15 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1 c. pecans, chopped (roasted, candied optional)
1 c. butter/margarine, melted
Directions:
Directions:
Preheat oven to 350º. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

 

 

 

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