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Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake, by , is from Recipes from people at work, 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!

Contributor:  
Contributor:  
Jennifer Bell

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
4 eggs
1 cups sugar
1 tsp. cinnamon
tsp. nutmeg
tsp. ground ginger
Pinch of cloves
1 tsp. salt
box yellow cake mix
1 c. chopped pecans
1 c. butter, melted

Directions:
Directions:
Preheat oven to 350 spray a 9x13 baking dish with non-stick spray.
In a large bowl, beat together the pumpkin, milk, eggs, sugar & spices until well combined. Pour into the prepared baking dish.
Sprinkle the top with yellow cake mix.
Sprinkle with chopped pecans.
Pour the melted butter evenly over the top of the cake.
Bake for 60-70 minutes or until the top is lightly browned and the custard is set. I baked it at 65 minutes.
Serve warm or cold. Store in refrigerator.
Enjoy
Jennifer File Room

 

 

 

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