PUMPKIN CRUNCH CAKE

This recipe is WONDERFUL!! I am not a big pumpkin pie fan, but this is great! Make sure you cook it long enough, so the pumpkin layer sets up and the top layer gets cooked through so it has some “crunch” (I baked mine in a Pampered Chef 9×13 stoneware baker for 70 minutes: perfect!) The pecans are a MUST, they add a needed taste! I have made this for the last 3 years for Thanksgiving and Christmas, rather than pie. It’s much easier, and much better than plain old pumpkin pie. I always have people asking for the recipe! Thank you!

This is very good and a quick recipe. My family really liked this one. I did use a white cake mix when I was out of the yellow and it worked just as good. I have frozen part of it before and when it was thawed we both thought the flavor was even better than when first made. Personally it seems to have a better taste at room temp. or from the fridge.

INGREDIENTS:

1 Large can of Pumpkin (29 oz)
1 Large can Evaporated Milk (10 or 12 oz)
1 Box Yellow Cake Mix
3 eggs
1 cup butter or margarine
1 cup sugar
1 tsp. cinnamon
1 cup chopped nuts (walnuts or pecans or hazelnuts)

DIRECTIONS:

Line a 9 x 13 pan with foil and then spray the foil with cooking spray.
Mix pumpkin, evaporated milk, eggs, sugar and cinnamon in a large bowl. Pour into foil-lined pan.
Sprinkle the dry cake mix over the top of the pumpkin and pat down lightly. Sprinkle nuts on top of the dry cake mix. Melt the butter and drizzle it over the top.
Bake for 1 hour at 350 degrees. Let stand for 2 hours before turning it out on a cutting board. Peel off the foil and cut into squares. Serve with ice cream or whipped cream …