Pumpkin Crunch Cake
From chefmeow 14 years ago
- 60 minutes to make
- Serves 12
PUMPKIN CRUNCH CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Phillips Estate in Euless, Texas in 1991.
Ingredients
- 2 cups pumpkin puree shopping list
- 12 ounces evaporated milk shopping list
- 4 eggs shopping list
- 1-1/2 cups granulated sugar shopping list
- 2 teaspoons pumpkin pie spice shopping list
- 1 teaspoon salt shopping list
- 1 package yellow cake mix shopping list
- 1 cup chopped pecans shopping list
- 1 cup butter melted shopping list
- 7 ounces frozen whipped topping thawed shopping list
How to make it
- Preheat oven to 350 then grease a rectangular baking pan.
- Combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice and salt.
- Mix well and spread into prepared pan.
- Sprinkle cake mix evenly over top of pumpkin mixture and pat down.
- Sprinkle chopped pecans next and then drizzle melted butter over all.
- Bake for 1 hour then cool completely and spread whipping topping onto cake and refrigerate.
The Rating
Reviewed by 9 people-
Bet this would be good!
cuzpat
in Sikeston loved it
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Sounds delicious!
^5!
Thanks for sharing...
=)
pinkpasta
in Upstate loved it
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Yum!!!!
mrsc543
in North Reading loved it
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