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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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PUMPKIN CRUNCH CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Phillips Estate in Euless, Texas in 1991. Ingredients:
2 cups pumpkin puree |
12 ounces evaporated milk |
4 eggs |
1-1/2 cups granulated sugar |
2 teaspoons pumpkin pie spice |
1 teaspoon salt |
1 package yellow cake mix |
1 cup chopped pecans |
1 cup butter melted |
7 ounces frozen whipped topping thawed |
Directions:
1. Preheat oven to 350 then grease a rectangular baking pan.
2. Combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice and salt.
3. Mix well and spread into prepared pan.
4. Sprinkle cake mix evenly over top of pumpkin mixture and pat down.
5. Sprinkle chopped pecans next and then drizzle melted butter over all.
6. Bake for 1 hour then cool completely and spread whipping topping onto cake and refrigerate.
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