Pumpkin Crunch Cake
From the kitchen of: Camille Smith
Ingredients:
1 can pumpkin
1 12oz can evaporated milk (I use 2% and it still tastes good)
1 cup sugar
2 tsp pumpkin pie spice (or ¼ tsp each of nutmeg, cinnamon & ground cloves)
1 tsp salt
4 eggs
Topping:
1 box yellow cake mix
1 cup chopped pecans (optional)
1 ½ sticks butter or margarine, melted
Beat together pumpkin, milk, sugar, spices, salt and eggs. Pour into a greased 13x9 pan. Sprinkle box of cake mix evenly over the pumpkin mixture. Sprinkle the pecans over the cake mix. Pour melted butter over top of pecans and cake mix, covering evenly. Bake @ 350 for 50 min.
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