Pumpkin Custard Crunch Cake
1 box of Yellow Cake Mix
1 can (15 oz.) of solid packed pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1 cup of butter
1 cup of pecans
Combine all ingredients except the cake mix, butter and pecans and pour into 13 x 9 glass baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
Top the cake mix with the pecans and drizzle melted butter over the top.
Bake at 350 degrees for 50 55 minutes or until golden brown.
Chill and serve with whipped topping.
My Little Secrets
1. I use Duncan Hines cake mix, Libby’s pumpkin and carnation milk. I have experimented with the recipe and these brands yield the best flavor.
2. I reduce the sugar to 1 1/4 cup and it turns out just the same, but with less calories.
3. I use real butter (not margarine or substitutes), but only use 1/4 cup vs. 1 cup for less fat, cholesterol and calories and it comes out just as good only the cake mix remains a little powdery since there is not as much butter to combine with during baking.