Pumpkin Crunch Cake

Tuesday , 1, October 2013 Leave a comment

Pumpkin Crunch Cake

Pumpkin…Cinnamon…Nuts…Whipped Cream….Delicious!!!

Your kitchen will smell AMAZING while this is baking…Yum…

  • 1 (16 oz) can solid pack pumpkin
  • 1 (12 oz) can evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 4 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 pkg Yellow Cake Mix
  • 1 cup chopped pecans
  • 1 cup butter or margarine, melted
  • whipped topping
  • Preheat oven to 350°F. Grease bottom of 13 x 9 x 2-inch pan
  • Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl. Stir until well blended. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle with melted butter.
  • Bake at 350°F 50 to 55 minutes or until golden. Cool completely. Serve with whipped topping. Refrigerate leftovers

Thank you Duncan Hines 🙂

Pumpkin Crunch Cake

 

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