Pumpkin Crunch

Shannon Rice

By
@carolinesmama

My friend Renee made this and I can not say no to it!!! Perfect for potlucks and holidays.


Featured Pinch Tips Video

Ingredients

1- 15 oz
can pumpkin puree
1-12 oz
can evaporated milk
4
eggs
1 1/2 c
sugar
2 tsp
pumpkin pie spice
1 tsp
salt
1 reg box
betty crocker yellow cake mix
1 c
chopped pecans
1 c
margarine, melted
1 -8 oz
container cool whip, thawed

Directions Step-By-Step

1
Preheat oven to 350 and lightly grease a 9x13 in pan.
2
In a large bowl, combine the 1st 6 ingredients. Mix well. Spread into the prepared pan.
3
Sprinkle cake mix over the top of the mixture and pat down. Sprinkle the chopped pecans over the cake mix then drizzle the melted margarine on top.
4
Bake for 60-80 minutes or until done. It will depend on your oven so check after 60. Let it cool completely then turn on onto a sheet or cake stand and top with the cool whip then maybe a little more chopped pecans for decor.
5
*Note: For a potluck- turn cake onto a travel cake tray then put the lid on and go. Works perfectly.

About this Recipe

Course/Dish: Cakes, Other Desserts