Pumpkin Crunch Cake
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
4 eggs
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) box yellow cake mix
1 cup chopped pecans
2 sticks butter, melted
1 (8 ounce) tub frozen whipped topping, thawed
Preheat oven to 350 degrees. In bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt; mix well. Spread into lightly greased 9x13 inch baking pan. Sprinkle cake mix over top of pumpkin mixture; pat down. Sprinkle evenly with nuts. Drizzle with melted butter. Bake for 60 to 80 minutes, or until done. Garnish with whipped topping when ready to serve.
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1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
4 eggs
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) box yellow cake mix
1 cup chopped pecans
2 sticks butter, melted
1 (8 ounce) tub frozen whipped topping, thawed
Preheat oven to 350 degrees. In bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt; mix well. Spread into lightly greased 9x13 inch baking pan. Sprinkle cake mix over top of pumpkin mixture; pat down. Sprinkle evenly with nuts. Drizzle with melted butter. Bake for 60 to 80 minutes, or until done. Garnish with whipped topping when ready to serve.
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