Linda's Pumpkin Crunch

Pumpkin Crunch

Items Needed:

1 teaspoon Cinnamon 1/2 teaspoon Salt
1 cup Butter (2 sticks)
Whipped Topping

1 package (box) Yellow Cake Mix

1 can (15 oz) Solid Pack Pumpkin

1 can (12 oz) Evaporated Milk
3 Eggs

1 1/2 cup Sugar
1/2 cup Pecans (halves)

  1. Preheat oven to 350º F.
  2. Grease bottom of a 9x13 inch pan.
  3. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl.
  4. Pour into a 9x13 inch pan.
  5. Sprinkle dry cake mix evenly over pumpkin mixture.
  6. Top with pecans.
  7. Drizzle melted butter over pecans.
  8. Bake at 350o F for 50-55 minutes, or until golden brown.
  9. Cool. Serve chilled. Top with whipped topping when served.


Linda's Pumpkin Crunch Recipe by Linda Starr
"This is the day which the Lord has made, Let us rejoice and be glad in it." Psalms 118:24

Linda's Pumpkin Crunch