Post by ravish30 on Oct 5, 2009 8:23:57 GMT -5
Pumpkin Crunch
1 ( 15 oz ) can pumpkin
1 ( 12 oz ) can evaporated milk
3 large eggs
1 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 c. chopped pecans
1 c. melted butter
non-dairy whipped topping to garnish
Preheat oven to 350 degrees and grease bottom of 9x13" pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl.
Pour into a 9x13" baking pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with chopped pecans and then drizzle melted butter over the top.
Bake at 350 degrees for 50-55 minutes or until golden brown. Let cool and serve chilled.
Garnish with non-dairy whipped topping when serving.
1 ( 15 oz ) can pumpkin
1 ( 12 oz ) can evaporated milk
3 large eggs
1 1/2 c. sugar
1 tsp. cinnamon
1/2 tsp. salt
1 box yellow cake mix
1/2 c. chopped pecans
1 c. melted butter
non-dairy whipped topping to garnish
Preheat oven to 350 degrees and grease bottom of 9x13" pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt in a large bowl.
Pour into a 9x13" baking pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with chopped pecans and then drizzle melted butter over the top.
Bake at 350 degrees for 50-55 minutes or until golden brown. Let cool and serve chilled.
Garnish with non-dairy whipped topping when serving.