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Monday, November 19, 2012

Pumpkin Crunch Cake


1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans, chopped
1 cup butter, melted
Preheat oven to 350 degrees.  In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt.  Pour into greased 13×9 baking dish.  Sift cake mix and spread evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix.  Drizzle melted butter evenly over the top.  Bake for 50-55 minutes or until golden brown.  Serve either warm or chilled.


Tempt my Tummy Tuesdays

1 comment:

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