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Pumpkin Crunch




Source of Recipe


a friend


List of Ingredients




1 large can pumpkin
1 can evaporated milk
1 1/4 c. sugar
1 tsp. cinnamon
1 tsp. allspice
3 eggs
1 box yellow cake mix
1 c. chopped pecans
1 c. melted butter

Combine pumpkin mixture (pumpkin, evaporated milk,
sugar, cinnamon, allspice and eggs). Pour into a 9 x 13-inch
pan (greased and lined with wax paper). Pour dry cake mix over
pumpkin mixture. Spread nuts evenly over dry cake. Spoon
melted butter over nuts evenly. Bake at 350 degrees for 50 to 60
minutes. Let cool completely and turn over. Take off wax
paper and frost with Pumpkin Crunch Frosting.

Pumpkin Crunch Frosting:
1 c. powdered sugar
3/4 c. Cool Whip
1 (8 oz.) cream cheese
1 tsp. vanilla
Soften cream cheese. Beat until fluffy. Beat in
powdered sugar; add vanilla and Cool Whip. Frost completely
cooled Pumpkin Crunch.


Recipe