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Pumpkin Crunch Cake
Ingredients
- 1 15 oz can Pumpkin Purée
- 1 12 can Evaporated Milk
- 3 eggs
- 1 1/2cup sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup pecan, chopped (roasted, candied optional)
- 1 cup butter, melted
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Directions
- Preheat oven to 350. Mix together pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Pour into a greased 9x13 baking pan. Layer Dry cake mix over the pumpkin mixture. Sprinkle top of cake mix with pecans. Drizzle top evenly with the melted butter. Bake 50-55 minutes, or until golden brown. Serve either warm, or chilled with cream.
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