Pumpkin Crunch Cake
Pumpkin Crunch Cake is an moderately easy dinner. Made with 2 blocks butter or margarine, 1 large can pumpkin, 1 (13 oz.) can evaporated milk, 1 c. sugar and 1 tsp. cinnamon, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Line a 9 x
13-inch pan with wax paper.
Melt butter or margarine; cool.
Mix together and pour into the lined pan the pumpkin, evaporated milk, sugar, cinnamon and eggs.
Sprinkle yellow cake mix mixture.
Sprinkle chopped nuts.
Pour melted butter over all.
350Β° oven
1 hour. After it's baked, wait
5 to 10 minutes, then turn over while hot onto a serving
It may be a little soft when hot, but hardens as cools.
Top with Cool Whip when cool, or before serving.
π· Perfect Pairings
Complete your meal with these
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