Saturday, October 8, 2011

Pumpkin Crunch

by Christy Harker
Preheat oven to 350 degress
1 can (12 oz) of evaporated milk
1 can (30 oz) pumpkin (NOT pumpkin pie filling)
1 cup of sugar
3 eggs
1 tsp of cinnamon
1 box of yellow cake mix with pudding in the mix
1 cup of chopped walnuts or pecans- optional
2 sticks melted butter (1/2 cup margarine ok)
Mix first five ingredients and pour into greased 9x13 pan (no flour)
Spread dry cake mix evenly over the pumpkin mixture. Spread and pat chopped nuts on top of cake mix. Drizzle melted butter on top. Bake for 50 minutes. Serve warm or cold.

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