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Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake, by , is from Generations of Love - The Finkhouse 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!

Merle Finkhouse


1 can (16 oz) solid packed pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 cups sugar
4 teaspoons pumpkin pie spice
teaspoon salt
1 package Duncan Hines Moist Deluxe Yellow Cake Mix
1 cup walnuts
1 cup melted butter
whipped topping/ cool whip

Preheat oven to 350.

Grease bottom only of 9 x 13 pan.

Combine pumpkin, evaporated milk, eggs, sugar and pumpkin pie spice in a large bowl. Spread evenly in 9 x 13 pan. Sprinkle dry cake mix evenly over the pumpkin pie mixture, then sprinkle walnuts on top. Drizzle melted butter over top. Bake 40 to 45 minutes at 350 or until golden brown. Serve with whipped cream.

Refrigerate leftovers.




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