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Ingredients
| pumpkin puree: 1 15oz can |
| evaporated milk: 1 12floz can |
| eggs: 4 |
| granulated sugar: 1 1/2 cups |
| pumpkin pie spice: 2 tsp |
| salt: 1 tsp |
| yellow cake mix: 1 18.25oz package |
| pecans (chopped): 1 cup |
| margarine (oleo): 1 cup (melted) |
| frozen whipped topping: 1 8oz tub (thawed) |
Pumpkin Crunch Cake
Credit: AllRecipes
User rating:
"A great tasting cake, and really easy to make!"
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Prep Time
15 min -
Cook Time
60 min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.