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    QUICK PUMPKIN CRUNCH CAKE


    Source of Recipe


    Recipe booklet: Libby's Festive Treats, December 1989

    List of Ingredients




    3 eggs
    2 3/4 cups (one 30 ounce can) Libby's Pumpkin Pie Filling
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    2/3 cup undiluted evaporated milk
    1 3/4 cups (1/2 of 18.25 ounce package) yellow cake mix
    3/4 cup butter or margarine, melted
    3/4 cup pecans, chopped
    1 cup flaked coconut
    Ice Cream or whipped cream (optional, for serving)

    Recipe



    In a large mixer bowl, beat eggs. Add pumpkin, cinnamon, ginger, cloves and evaporated milk; mix well. Pour into a greased 13x9-inch baking dish.

    Sprinkle with (dry) cake mix. Drizzle with butter. Sprinkle pecans and coconut over top.

    Bake in preheated 325 degree F oven for 55 to 60 minutes, or until toothpick comes out clean and tops brown and crispy. Cool on wire rack.

    Cut into 3x3-inch pieces. Serve with ice cream or whipped cream, if desired.

    Make one (13x9-inch) cake

 

 

 

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