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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pumpkin Crunch Cake Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 oz.) pumpkin puree
1 can (12 oz.) evaporated milk
4 eggs
1 ½ cups sugar
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground ginger
Pinch of cloves
1 tsp. salt
½ box yellow cake mix
1 c. chopped pecans
1 c. butter, melted

Directions:
Directions:
Preheat oven to 350º 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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