Wednesday, November 10, 2010

Pumpkin Crunch

1 29 oz. can pumpkin
1 cup sugar
2 tsp. cinnamon
1 tsp. nutmeg
3 eggs
1 can evaporated milk
1 cup butter, melted
1 box yellow cake mix
1 cup chopped pecans

Grease a 9X13 inch cake pan.  Mix pumpkin, sugar, cinnamon, nutmeg, vanilla, eggs, and evaporated milk.  Pour into greased pan.  Sprinkle unmixed cake mix over pumpkin, drizzle evenly with melted butter.  Sprinkle pecans on top, if desired.

Bake in a 350 degree oven for 1 hour.  Turn oven off and let pumpkin crunch sit in cooling oven with the door ajar for 20 minutes.Remove.  Best served cold with a dollop of whipped cream

Yield: 12-15 servings

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