Wednesday, October 24, 2007

Pumpkin Crunch Cake

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Courtesy of All Recipes

1 comment:

Julie T said...

Just made this again and it was way too sweet! Might start with 2/3 cup less sugar and add until correct! The pecans make it-don't need more than 1/2 cube of butter on top though...