Pumpkin Crunch Cake 22 Nov 13







Pumpkin Crunch Cake

1 – 16oz can pumpkin

1-1/2 cups sugar

4 tsp pumpkin spice

1/2 tsp salt

3 eggs

1 – 12oz can evaporated milk

1 yellow cake mix

chopped pecans

1 cup butter, melted

Mix first 6 ingredients and pour into 9×13 inch baking dish. Empty yellow cake mix evenly on top of pumpkin mixture. Sprinkle with chopped pecans. Drizzle 1 cup butter on top. Bake at 350 degrees for 50-55 minutes. Serve with vanilla ice cream or Cool Whip.