RECIPE SUBMITTED BY Sherry Johns
Pumpkin Crunch
Ingredients:
1 – 18. 5 oz package yellow or butter cake mix
1 – can (15oz) Solid Pack Pumpkin
1 – can (12oz) Evaporated milk
3 – eggs
1 – 3/4 cups sugar
1 – 1/2 tsp Cinnamon
1 – Cup Chopped Pecans
1 – Cup Melted Butter or Margarine
Whipped Topping (cool whip or fresh whip cream)
Preheat oven to 350. Grease bottom of a 9×13 inch pan. Combine pumpkin, evaporated milk, eggs, sugar and cinnamon.
Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans and drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown.
Cool & Serve. Top with whipped topping.
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