Deliciously Different

Judy’s Pumpkin Crunch Cake

November 26, 2014 Print

Ingredients & Directions

1 (16 oz ) can pumpkin
1 ½ cups sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
3 eggs, slightly beaten
1 (12 oz) can evaporated milk
1 package Duncan Hines Yellow cake mix
1 cup pecans, chopped
1 cup butter, melted

Preheat oven to 350º F. Butter and flour a 9 X 13 inch pan and set aside. In large bowl, mix first 6 ingredients. Pour batter into the prepared pan. Sprinkle dry cake mix evenly on top of pumpkin mixture. Top with chopped pecans and drizzle with melted butter.

Bake at 350º F. for 55 minutes or until golden brown. Serve warm with vanilla ice cream.
Recipe provided by Judy Wood

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