MagPad Dinner Table

MagPad Dinner Table

Wednesday, October 29, 2008

Pumpkin Crunch

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted

Heat oven to 350°. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bow. Pour into a greased 9x13 pan. Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter. Bake for 50-55 minutes or until golden brown. Cool, served chilled.

Serve with whipped topping.

I got this recipe off the Internet. I haven't tried it yet, but I will soon. April Steimle said she had the same recipe with these changes.....You can be the judge on which version you like best.

From April:

This recipe is about the same except mine calls for 1/4 t. cinnamon, 1 c. nuts, and no salt. As I mentioned it has a frosting: 1 (8oz) pkg. cream cheese, 3/4 c. cool whip, 1/2 c. powdered sugar.

After baking in a pan lined with waxed paper invert onto tray. When slightly cooled, spread frosting over evenly. Refrigerate. Cut into squares.

1 comment:

Brenda Young said...

I Love this recipe!. My family and co-workers request this every year for Thanksgiving. I double the recipe everytime I make it but instead if 3 cups of sugar I use 2 cups instead, it will still taste the same. Its great with vanilla ice cream.