Pumpkin Crunch Cake

Pumpkin Crunch Cake

Recipe courtesy: Terri House

Prep time: 15 minutes

Cook time: 1 hour

Servings: 18

1 (15 ounce) can pumpkin puree

1 (12 fluid ounce) can evaporated milk

4 eggs

1 1/2 cups white sugar

2 teaspoons pumpkin pie spice

1 teaspoon salt

1 (18.25 ounce) package yellow cake mix

1 cup chopped pecans

1 cup margarine, melted

1 (8 ounce) container frozen whipped topping, thawed

Preheat oven to 350 F. Lightly grease one 9x13 inch baking pan.

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.

Sprinkle cake mix over the top of the pumpkin mixture and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.

Bake for 60 to 80 minutes or until done. Top with whipped topping when ready to serve.

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