Pumpkin Crunch Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
directions
- Preheat oven to 350.
- Grease 9 x 13 pan.
- place pumpkin,evaporated milk,eggs, sugar& cinnamon in a large bowl.
- Mix to blend well.
- Pour into the prepared pan.
- Sprinkle dry cake mix evenly over pumpkin mixture.
- Top with pecans.
- Drizzle melted margerine over the pecans.
- Bake at 350 for 50-55 minnutes or until golden brown.
- Cool on wire rack.
- Serve chilled.
- Top with whipped topping if desired.
- Serves 12.
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Reviews
-
This was GREAT!! I didn't have any pumpkin on hand but had some butternut squash in the freezer from this year's harvest. Worked great and I also added the 1/2 teaspoon salt. Also, I put the melted butter in a squeeze condiment bottle to drizzle on the top. That makes it really easy to drizzle evenly. I took it to a church social and had to share the recipe with 4 people right away. Thanks for an easy alternative to traditional pumpkin pie.
RECIPE SUBMITTED BY
I live in upstate New York (The beautiful Hudson Valley)(Orange/Ulster County)I love to cook, and enjoy watching people enjoy my creations. I love to try different recipes and like trying ones with ingredients or type of cooking most wouldn't think of trying.