Pumpkin Pudding Crunch
By
Sharon Sangrey
@Kali
1
Ingredients
-
2 stickunsalted butter
-
1 largepumpkin puree
-
1 can(s)evaporated milk
-
1 tspvanilla extract
-
3brown eggs
-
1 csugar
-
1 tspcinnamon
-
1/2 tspnutmeg
-
1 boxyellow cake mix
-
FREAS MINT LEAVES
-
WHIPPED TOPPING
How to Make Pumpkin Pudding Crunch
- Melt butter; set aside
In large bowl, mix together pumpkin puree,eggs, milk,sugar,vanilla,cinnamon and nutmeg. then pour in paking dish - Sprinkle evenly over mixture, drycake mix. Cover completely with cake mix. Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
- Bake for 1 hour @350 degrees
Let cool; best served cold
Top with a dollop of whipped topping a dash of cinnamon and garnish with a mint leaf.