THE RECIPES – Pumpkin crunch cake

1 15-ounce can pumpkin
1 12-ounce can evaporated milk
3 eggs
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup sugar
1 18.25 ounce yellow cake mix
1 cup pecans or walnuts (roughly chopped)
1/2- 3/4 cup melted butter (drizzled butter needs to cover the top of
the cake)

1. Preheat oven to 350 degrees. Lightly grease 9×13 pan.
2. Completely combine ingredients for pie. Pour into prepared pan.
3. Sprinkle dry cake mix evenly over the top. Gently pat down. Top
with nuts. Drizzle top with butter.
4. Bake for 50 minutes. Cool and top with a dollop of whipped cream.


Categories: The Recipes

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