Pumpkin Crunch Cake courtesy of Susan Kelley

Ingredients
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted

1 (8 ounce) container frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

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2 Responses to Pumpkin Crunch Cake courtesy of Susan Kelley

  1. Donna says:

    Wish I had a cake mix I would makethia tonight sounds awesome !! I love pumpkin if it’s fixed right

    • call2rb says:

      It does sound good. I Love my friend Susan and miss her in Fl. She was our boss for awhile till they had idiots take over and make then loose there contract with Fl D.O.T, We did have some good time down there. Thanks Susan for a good one.

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