PUMPKIN CRUNCH
16 OZ. CAN PUMPKIN
1 CAN EVAPORATED MILK
1 CUP SUGAR
½ teaspoon CINNAMON
3 EGGS
1 BOX YELLOW CAKE MIX
1 CUP CHOPPED NUTS
2 STICKS MELTED & COOLED BUTTER
Mix pumpkin, milk, sugar, cinnamon, eggs. Pour into a wax paper lined 9 X13 pan. Sprinkle dry cake mix evenly over top. Then add chopped nuts; drizzle butter over top. Bake 350 degrees for 50 minutes (be careful that the nuts do not burn)
COOL
Topping:
Mix 8 ounce cream cheese
¾ cup Cool Whip
1 ½ cup powdered sugar
Cover Cooled Pumpkin Crunch with Topping
Karen Lopez
March 31, 2011 at 10:44 pm
Now there’s a recipe I can get into.