PUMPKIN CRUNCH CAKE

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Pumpkin Crunch Cake image

This looks super easy and yummy. Copied from Facebook and I really want to try this one out. Please credit to Pampered Chef by Tricia.

Provided by Suzie Thomas

Categories     Other Desserts

Time 1h5m

Number Of Ingredients 9

1 can(s) (15 oz) pumpkin puree
1 can(s) (12 oz) evaporated milk
3 eggs
1 1/2 c sugar
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 c pecans, chopped (roasted, candied optional)
1 c butter/margarine, melted

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish.
  • 3. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top.
  • 4. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

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