Pumpkin Crunch Cake is dead easy to make (see above), smells sooooooooo good while baking, and tastes delicious with a hearty cup of Yunnan tea. Always get loads of raves on this one. Here's the recipe:
PUMPKIN CRUNCH CAKE
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 and 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 degrees 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.