Pumpkin Pie Crunch
Course: Dessert
Cuisine: American
Author: Kate Hewitt
Ingredients
- 1 box yellow cake mix
- 1 can pumpkin purée (15 oz)
- 1 can evaporated milk (12 oz)
- 3 eggs
- 1 cup sugar
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup melted butter
- 1 cup chopped pecans
- 1 container whipped topping (8 oz)
Instructions
- Preheat over to 350°F and grease a 9 X 13-inch pan.
- Combine pumpkin, milk, eggs, sugar, spice and salt in a large bowl and mix well.
- Pour into pan.
- Sprinkle dry cake mix over the top.
- Sprinkle chopped pecans over the cake mix.
- Drizzle with melted butter.
- Bake 1 hour or until the cake tester inserted in the center comes out clean.
- Cool completely and top with whipped topping.