Roxy15
New member
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.
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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