Pumpkin Pie Crunch Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 package: Yellow cake mix,
1 can: Pumpkin, 16 oz
12 ounce: Evaporated milk,
3: Eggs,
1 1/2 cup: Sugar,
4 tsp: Pumpkin pie spice,
1/2 tsp: Salt,
1 cup: Pecans, chopped
1 cup: Butter or margarine, melted
Whipped topping,
Directions:
Preheat oven to 350 degrees. Grease bottom of 9 x 13 pan. 2. Combine
pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in
large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin
mixture; top with pecans. Drizzle with melted butter. Bake 50 to 55
mins. or until golden. Cool completely. Serve with whipped topping.
Refrigerate leftovers. Makes 16 to 20 servings.
Source from luhu.jp
pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in
large bowl. Pour into pan. Sprinkle dry cake mix evenly over pumpkin
mixture; top with pecans. Drizzle with melted butter. Bake 50 to 55
mins. or until golden. Cool completely. Serve with whipped topping.
Refrigerate leftovers. Makes 16 to 20 servings.
Source from luhu.jp
Tags
Desserts