Pumpkin Crunch Cake

By Marilou

Ingredients

• Topping:
• 16 Oz Can Pumpkin
• 11/2 C Sugar
• 12 Oz Can Evaporated Milk
• 3 Eggs- Beaten
• 4 tsp Pumpkin Spice
• 1/2 tsp Salt
• 1 Duncan Hines Yellow Butter Cake Mix
• 1 C Pecans (Chopped)
• 1 C Butter Melted

Preparation

Step 1

Preheat Oven 350

Mix 1st 6 Ingredients & Pour into a Greased 9x13 Pan.

Sprinkle Cake Mix over Pudding Mixture, then Drizzle Butter, Sprinkle Pecans.

Bake 50-55 Mins., until Golden Brown.

Cool & Store in Refrigerator. Serve with Cool Whip.
(Martha Mossbarger)