Pumpkin Crunch
Ingredients:
| 1 can (15 oz) | pumpkin puree |
| 1 can | evaporated milk |
| 3 | eggs |
| 1 cup | sugar |
| 1 box | yellow cake mix |
| 2 blocks | butter |
| 2 cups | pecans, chopped |
Instructions:
Note that the cake is made upside down.
- Mix pumpkin puree, evaporated milk, eggs and sugar
- Pour into a 9 x 13 pan
- Evenly sprinkle half box of the yellow cake mix - dry powdered form
- Spinkle chopped pecans
- Layer the remaining half of the yellow cake mix
- Spoon melted butter evenly on top
- Bake for 50-60 minutes at 350 degrees
- Once cooled off, flip over and serve with whipped cream
Recipe submitted by Crysel Niheu