Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 3. Published here with her permission.

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519 - Pumpkin Crunch

(by Shirley McNevich)


1 box Duncan Hines yellow cake mix
1 - 15oz. can Libby's canned pumpkin
1 - 12oz. can Carnation evaporated milk
3 eggs
1 1/2 cups white sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup chopped pecans
1 cup melted butter
1 - 8oz. Cool Whip (thawed)

In a large bowl add eggs--beat with a fork. Add pumpkin, evaporated milk, white
sugar, cinnamon, and salt to the eggs--mix with a spoon until thoroughly mixed. Pour
this mixture into a greased 9 x 13 x 2 cake pan and sprinkle dry cake mix evenly over
the pumpkin batter. Spread chopped pecans over the top. Drizzle the melted butterover the pecans. Bake at 350 degrees for 50-55 minutes or until golden brown. When
completely cool, spread Cool Whip over the top and refrigerate overnight.

 

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