Pumpkin Crunch
By djmoulds
Rate this recipe
5/5
(1 Votes)
Ingredients
- 2 sticks salted butter
- 1 large can pumpkin puree
- 3 brown eggs
- 1 large can evaporated milk
- 1 cup white sugar
- 1 tsp. vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 box yellow cake mix
- Fresh mint leaves
- Whipped topping
Details
Preparation
Step 1
• Melt butter; set aside
• In large bowl, mix together: pumpkin puree, eggs, milk, sugar, vanilla extract cinnamon & nutmeg
• Pour into baking dish
• Sprinkle evenly over mixture, dry cake mix. Cover completely with cake mix.
• Pour melted butter on top to cover cake mix, do not mix in. Butter should sit on top of cake mix.
• Bake for 1 hour @ 350 degrees
• Let cool; best served cold
• Top with a dollop of whipped topping, dash of cinnamon and garnish with a mint leaf
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