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Pecan Crunch Cake


Roxy15

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Pumpkin Crunch Cake

 

1-(15-oz.)-Can Pumpkin

1-(12-in.)-Can Evaporated Milk

3 Large Eggs

1-1/2 Cups Sugar

1 Tsp. Cinnamon

1/2 Tsp. Salt

1 Box Yellow Cake Mix

1 Cup Pecans, Chopped

1 Cup Butter, Melted

Cool Whip

 

Preheat oven to 350 degrees. 

 

Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl-(used my mixer for this step.) 

 

Pour into a greased 13×9 baking dish.

 

Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. 

 

Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of whipped topping.

 

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