Wednesday, November 26, 2008

Pumpkin Crunch Cake

1 can pumpkin
1 large can evaporated milk
1 1/2 cup sugar
2 tsp. pumpkin pie spice
1 tsp. salt
4 eggs
1 box yellow cake mix
1 cup chopped pecans
2 sticks butter

Beat first 6 ingredients together until well mixed; pour into well greased 13x9 pan. Sprinkle yellow cake mix over the pumpkin mixture; sprinkle chopped pecans over the cake mix. Thinly slice butter over the top. Bake at 350 degrees for 50-60 minutes. Enjoy!

I got this recipe from one of my fellow 4th grade teachers many moons ago. I love it because it is easy and sooooo yummy.

2 comments:

silken said...

sounds good!

Karen said...

I made it today. mmmm..... this recipe is a keeper!