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Pumpkin Crunch Cake
Pumpkin Crunch Cake

Pumpkin Crunch Cake

1 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 can (15 ounce) pumpkin puree
1 can (12 fluid ounce) evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoon s 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
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Let's Make It
1
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
2
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
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
4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
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