Pumpkin Crunch Cake
Recipe by Nora LaCroix
"A great tasting cake, and really easy to make!"
Ingredients:
-
1 (15 ounce) can pumpkin puree
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1 (12 fluid ounce) can evaporated milk
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4 eggs
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1 1/2 cups white sugar
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2 teaspoons pumpkin pie spice
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
- Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
- Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
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