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)
- Preheat oven to 350º F.
- Grease bottom of a 9x13 inch pan.
- Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl.
- Pour into a 9x13 inch pan.
- Sprinkle dry cake mix evenly over pumpkin mixture.
- Top with pecans.
- Drizzle melted butter over pecans.
- Bake at 350o F for 50-55 minutes, or until golden brown.
- Cool. Serve chilled. Top with whipped topping when served.
Linda's Pumpkin Crunch Recipe by Linda Starr