Pumpkin Crunch Cake
Recipe courtesy: Terri House
Prep time: 15 minutes
Cook time: 1 hour
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
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
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 F. Lightly grease one 9×13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes or until done. Top with whipped topping when ready to serve.
The Pagosa Springs SUN does not have a test kitchen and does not independently test recipes printed.
Please share your tried-and-true, favorite recipes with us by emailing them to email@example.com.