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Pumpkin Crunch
Pumpkin Crunch
Ingredients:
1 box yellow cake mix (without pudding)
1 lrg can pumpkin
1 can evaporated milk
3 eggs
2 sticks real butter, melted
1 cup sugar
1 tsp cinnamon
1 cup chopped nuts (opt)
Directions:
Mix pumpkin, milk, eggs, sugar and cinnamon.
Line 9x13 pan with foil. Spray foil with cooking spray.
Pour pumpkin mixture into pan.
Sprinkle cake mix over batter. Pat down.
Drizzle with butter. Bake at 375° for 1 hour.
Let stand 2 hours. Turn over and peel off foil.
Slice. Serve with ice cream or Cool Whip.
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Margaret Ball
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