Pumpkin Crunch Cake Recipe
Ingredients:
1 lg. can pumpkin (not pie filling)1 lg. can evaporated milk
1 c. sugar
3 eggs
Cinnamon
1 box yellow cake mix with pudding in mix
1 c. pecans, chopped
2 sticks butter, melted & cooled
4 oz. cream cheese, softened
1 1/2 c. Cool Whip
2 c. powdered sugar
Cooking Directions:
Line 9 x 13 inch sheet cake pan with brown paper or waxed paper. Grease well. Mix together pumpkin, evaporated milk, sugar, eggs and cinnamon. Pour into pan. Sprinkle cake mix over top. Pat in 1 cup chopped pecans over top. Spoon butter over top. Bake at 350 degrees for 1 hour or until set. Turn cake onto serving dish and cool. Frost with mixture of cream cheese, Cool Whip and powdered sugar.Other Recipes you might like:
Pumpkin Cake, Pumpkin Cake, Pumpkin Cheese Cake Bars, Pumpkin Pie Cake, Pumpkin Pie Cake, Pumpkin Pie Cake
