pumpkin crunch cake

Ingredients

• Servings: 1
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 4 eggs
• 1 1/2 cups white sugar
• 2 teaspoons spice
• 1 teaspoon salt
• 1 (18.25 ounce) package yellow cake mix
• 1 cup chopped pecans
• 1 cup margarine, melted
• 1 (8 ounce) container frozen whipped topping, thawed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease one 9x13 inch baking pan.
• in a large bowl, combine pumpkin, evaporated milk, eggs, sugar, spice, and salt. mix well, and spread into the prepared pan.
• sprinkle cake mix over the top of the pumpkin mixture, and pat down. sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
• bake for 60 to 80 minutes, or until done. top with whipped topping when ready to serve.