Pumpkin Crunch

Name: Pumpkin Crunch
Ingredients: 1 (18 1/4 ounce) yellow cake mix (I use pudding in the mix cake mix); 1 (16 ounce) can solid-pack pumpkin; 1 (12 ounce) can evaporated milk; 3 eggs; 1 12 cups sugar; 4 teaspoons pumpkin pie spice; 12 teaspoon salt; 1 cup chopped pecans; 1 cup butter, melted; whipped topping

10 ingredients

11 steps

Ingredients

1 (18 1/4 ounce) yellow cake mix (I use pudding in the mix cake mix)
1 (16 ounce) can solid-pack pumpkin
1 (12 ounce) can evaporated milk
3 eggs
1 12 cups sugar
4 teaspoons pumpkin pie spice
12 teaspoon salt
1 cup chopped pecans
1 cup butter, melted
whipped topping

Directions

1

Preheat oven to 350 degrees.
2

Grease bottom of a 13X9 inch pan.
3

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in a large bowl, using whisk to ensure it's mixed well.
4

Pour into pan.
5

Sprinkle dry cake mix evenly over pumpkin mixture.
6

Top with pecans.
7

Drizzle with melted butter.
8

Bake for 50-55 minutes or until golden brown.
9

Cool completely.
10

Serve with whipped topping.
11

Refrigerate leftovers.