pumpkin crunch

Name: Pumpkin Crunch
Ingredients: 1- 15 ounce(s) can pumpkin puree; 1-12 ounce(s) can evaporated milk; 4 - eggs; 1 1/2 cup(s) sugar; 2 teaspoon(s) pumpkin pie spice; 1 teaspoon(s) salt; 1 reg box(es) betty crocker yellow cake mix; 1 cup(s) chopped pecans; 1 cup(s) margarine, melted; 1 -8 ounce(s) container cool whip, thawed

(2 RATINGS)

58 Pinches 1 Photo

Shannon Rice

Milpitas, CA

Updated on Aug 3, 2011

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

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Ingredients

1- 15 ounces 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 reg box betty crocker yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 -8 ounce container cool whip, thawed

How To Make pumpkin crunch

Step 1

Preheat oven to 350 and lightly grease a 9x13 in pan.

Step 2

In a large bowl, combine the 1st 6 ingredients. Mix well. Spread into the prepared pan.
Step 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.
Step 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.
Step 5

*Note: For a potluck- turn cake onto a travel cake tray then put the lid on and go. Works perfectly.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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