Pumpkin Ginger Snap Crunch Cake | Recipes For Our Daily Bread

Name: Pumpkin Ginger Snap Crunch Cake | Recipes For Our Daily Bread
Ingredients: 1 -29 ounce can pumpkin purée; 3 eggs, beaten; 1 - 12 ounce can evaporated milk; 1-1/4 cup sugar; 3 teaspoons ground pumpkin pie spice; 1 - 18.25 ounce box yellow cake mix; 1 cup crushed Ginger Snap Cookies (the original recipe called for 1 cup graham cracker crumbs); 1 cup toffee bits (the original recipe called for 1/2 cup); 1 cup melted butter

Pumpkin Ginger Snap Crunch Cake | Recipes For Our Daily Bread was pinched from <a href="http://recipesforourdailybread.com/2013/10/16/pumpkin-ginger-snap-crunch-cake/" target="_blank">recipesforourdailybread.com.</a>

INGREDIENTS

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1 -29 ounce can pumpkin purée

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3 eggs, beaten

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1 - 12 ounce can evaporated milk

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1-1/4 cup sugar

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3 teaspoons ground pumpkin pie spice

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1 - 18.25 ounce box yellow cake mix

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1 cup crushed Ginger Snap Cookies (the original recipe called for 1 cup graham cracker crumbs)

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1 cup toffee bits (the original recipe called for 1/2 cup)

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1 cup melted butter

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