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Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake, by , is from PALMER FAMILY COOKBOOK 2020, 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:  
Judi Kilgus
Category:
Category:
Ingredients:  
Ingredients:  
15 oz. canned pumpkin (not pie filling)
1/2 tsp. salt
1 tsp. ginger
13 oz. can evaporated milk
2 c. sugar
3 eggs
3/4 c. chopped pecans
2 cubes butter, melted
1 yellow cake mix
Directions:
Directions:
Heat oven to 350º
Mix all ingredients. Pour into cake pan. Sprinkle yellow cake mix over all. Sprinkle nuts and drizzle butter over the top.
Bake for 50 min. Cake will not look done but it is! Serve with Cool Whip.

 

 

 

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