Pumpkin Crunch
Jennifer
I got this recipe from an FRG meeting potluck. It was a BIG hit!
ingredients
- 1 15 oz can of Pumpkin
- 1 12 oz can of Evaporated Milk
- 3 eggs
- 2 Cups of sugar
- 2 sticks of butter
- 2 tsp of cinnamon
- 1 tsp of ginger
- 1 box yellow cake mix
- pecan pieces (optional)
directions
- 1
Preheat oven to 350°.
- 2
Mix all ingredients, except for butter, cake mix, & pecans. Pour the batter into a greased 9x13 pan. Cut or tear open about half of the cake mix bag and sprinkle the cake mix on top of the pumpkin mixture. (Don’t worry if you get too much in some areas - you can spread it around) Melt the two sticks of butter, spread your pecans around on top of the cake mix and then pour the butter into every little nook & cranny! Bake in the oven for about an hour & enjoy!
- 3
Best served warm with whipped cream.
Source: Jennifer
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