Here's a wonderfully rich cake that everybody loves.
PUMPKIN CRUNCH
1 package of yellow cake mix
1 can (16 oz) Solid pick pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 & 1/2 cups sugar (you can substitute brown sugar)
4 tsp pumpkin pie spice
1/2 tsp salt
1 cup chopped pecans or walnuts or mix 'em both.
1 cup melted butter (or margerine)
whipped topping (optional)
Preheat oven to 350 Degrees F.
Grease bottom of 9 X 13 inch pan
Combine: Pumpkin, eggs, sugar, evaporated milk, pumpkin pie spice & salt in large bowl. (I used a mixer)
Pour into pan.
Sprinkle dry cake mix evenly over pumpkin mixture.
Top with nuts
drizzle melted butter evenly over the top.
Bake for 50-55 minutes or until golden.
Cool completely.
Serve with whipped topping.
Refrigerate leftovers, if you have any left overs, that is.
I made my first one tonight & boy is it scrumptuous! This would be a great dessert for that Thanksgiving or Christmas dinner. Let me know how you enjoyed it.
