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Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake is from Our Family Cookbook Project, 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 Package Yellow Cake Mix
1 Can (15oz) Solid Pack Pumpkin
1 Can (12oz) Evaporated milk
1 1/2 Cups Sugar
3 eggs
1 tsp Cinnamon or Pumpkin Pie Spice
1 Cup Pecans Pieces
1 Cup Melted Butter
Whipped Topping (Cool Whip)
Directions:
Directions:
Preheat oven to 350. Grease bottom of a 9x13 inch pan.

In a medium mixing bowl, Combine pumpkin, evaporated milk, eggs, sugar and cinnamon or pumpkin pie spice, mix well.

Pour into a lightly greased baking pan.

Sprinkle dry cake mix evenly over pumpkin mixture.

Top with pecans and drizzle melted butter over pecans.

Bake for 50-55 minutes or until golden brown. Cool & Serve. Top with whipped topping.

Taste the best after it has cooled completely.

 

 

 

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