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Pumpkin Crunch Cake




Source of Recipe


Internet


List of Ingredients




2 cans pumpkin puree
One 12-ounce can evaporated milk
4 eggs
1-1/2 cups white sugar
1-1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1 teaspoon salt
One 18.5-ounce package yellow cake mix
1 cup pecans, chopped
1 cup margarine, melted


Recipe



Preheat oven to 350 degrees. Lightly grease 9 x 13-inch baking pan. Combine the pumpkin, evaporated milk, sugar, spices, and salt. Mix well and spread into the prepared pan. Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix. Then drizzle the melted margarine over the top.

Bake for 1 hour until knife comes out clean. Serve with whipped topping if desired.