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Pumpkin Crunch Cake

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This is the recipe people ask me most for. Its not the fanciest dessert but it is so good.

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A fall favorite!
Submitted by Lynda M.

Ingredients

2 cups pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans (not toasted)
1 cup butter, melted

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan. 2. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan. 3. Sprinkle the yellow cake mix over the top of the pumpkin mixture and GENTLY pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top. 4. Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Serve cooled cake with whipped cream.


Nutritional Information Per Serving

no nutrition information available



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