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Michelle's Pumpkin Crunch

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“From my collection of handwritten recipes. Thanks, Michelle.”
READY IN:
55mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 9 x 13 pan lined with parchment paper:.
  2. Spread pie filling evenly over parchment paper. Sprinkle dry cake mix evenly over pumpkin pie filling. Mix chopped nuts with 2 sticks melted butter. Pour evenly over cake mix. Bake at 350* 45-50 minutes or until set. Cool, flip over on platter, top with a combination of 1/2 cup powdered sugar, 1 container cool whip and 1 teaspoons vanilla.

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