by A good neighbor once gave me this recipe, which she got from a restaurant in Old Town Spring, and it has been a great addition to our Thanksgiving menu.
Pumpkin Crunch Cake
Step 1:
1 15 oz. can Pumpkin
1 can evaporated milk
1 ½ c. sugar
2 tsp. pumpkin pie spice
1tsp. salt
4 eggs
Beat together until well mixed and pour into a 9X13 greased pan.
Step 2:
1 box Yellow Cake mix
*you don’t have to make the cake batter, you just need the dry mix as is.
(I use the butter recipe, don’t use pudding cake mixes.)
Sprinkle the yellow cake mix over Pumpkin mixture.
1c. chopped pecans
*fora nicer presentation use pecan halves. More than one cup will be needed.
Sprinkle chopped pecans over cake mix.
Step 3:
2 sticks of butter
Thinly slice butter and layer over pecans.
Bake @ 350 degrees for 50 min.
