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Pumpkin Crunch Cake

Kraft Memeber Recipe
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Makes: 10-12 servings Total Time: 1 hr 30 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 can (15 ounce) pumpkin puree
  • 1 can (12 fluid ounce) evaporated milk
  • 4 eggs
  • 1 1/2 cups white sugar
  • 2 teaspoons pumpkin pie spice - or mix of other spices (nutmeg, cloves, cinnamon, ginger, etc.)
  • 1 teaspoon salt
  • 1 package (18.25 ounce) cake mix - any type
  • 1 cup (at least!) chopped (slightly toasted) nuts - macadamias, slivered almonds, pecans, etc.
  • 1 cup butter, melted
make it
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, and then drizzle with melted margarine.
4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
Notes
* Can try to blend or whip the pumpkin mixture together for lighter/fluffier result
* I use a LOT of nuts mixed w/some brown sugar & crushed ginger cookies for the topping - it came out great!
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