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Pumpkin Crunch Cake Recipe

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

Contributor:  
Contributor:  
Alicia Capece-Joos

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 Cp sugar
1 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 Cp pecans, chopped
1 Cp butter, melted
Cool Whip

Directions:
Directions:
Preheat over to 250
Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in large bowl.
Pour into a greased 13X9 baking dish.
Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture.
Top with pecans.
Drizzle melted butter over pecans.
Bake 50-55 minutes or until golden brown.
Cool
Top with Cool Whip.

 

 

 

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