November 14, 2013

Pumpkin Crunch Cake

1 box spice cake mix
1 (15 oz) can pumpkin
1 (12 oz can evaporated milk
3 large eggs
1-1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 cup chopped pecans
1 cup butter, cut in thin slices

1.   Preheat oven to 350℉.  Grease the bottom of a 9x13 inch pan.

2.  Mix together well; pumpkin, milk, eggs, sugar, cinnamon, pumpkin pie spice, and salt.  Pour into prepared greased pan.

3.  Sprinkle dry cake mix over pumpkin mixture.  Top with pecans.  Then layer sliced butter over pecans.

4.  Bake for 50-55 minutes. 

5.  Serve plain, with whipped cream, or topped with ice cream

From Betty

No comments:

Post a Comment