Author Topic: Pumpkin Crunch Cake  (Read 929 times)

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Offline ramchargerkate

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Pumpkin Crunch Cake
« on: September 22, 2013, 09:07:29 pm »
I made this to take to my mother in laws family gathering. Needless to say it was all gone and requested for me to bring on Thanksgiving day.



1 box butter (yellow) cake mix
 1 can (15 oz) pumpkin pie
 1 can (12 oz) evaporated milk
 3 eggs
 1 1/2 cup sugar
 4 teaspoons pumpkin pie spice
 1/2 teaspoon salt
 1/2 cup chopped pecans
 1/2 cup chopped walnuts
 1 cup melted butter
 whipped topping if desired

Directions:


Preheat oven to 350F.

Grease bottom of 9X13 pan.

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.

Sprinkle your dry yellow cake mix evenly over pumpkin mixture.

Sprinkle chopped pecans and walnuts over the cake mix.

Drizzle melted butter evenly over everything.

Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Yum!
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