Recipe: Pumpkin Crunch

Pumpkin Crunch

I received this recipe almost 4 years ago.  And I just remembered it, when discussing all the things you can do with pumpkins one day.  I have not tried this yet, but I am assured it’s heavenly.  And I believe this to be true – just get a load of the ingredients!

Pumpkin Crunch
You’ll need: 9×13 cake pan, cookie sheet (with edges), wax paper
1 large can pumpkin (the big fat one)
3 eggs
1 can evaporated milk
3/4c sugar
1/4 tsp. cinnamon or pumpkin pie spice
1 box SUPER MOIST Yellow Cake Mix
2 c chopped walnuts
2 sticks melted butter
-line the 9×13 pan with wax paper (make sure it covers the sides etc.-I usually use 2 pieces and lay them over the pan and have someone help scrunch the paper down as I pour the mix in on top of the wax)
-Mix pumpkin, eggs, milk, sugar, and spices in bowl
-Pour into pan over wax
-evenly spread dry cake mix over the top of pumpkin mixture-get in corners etc.
-sprinkle walnuts over cake mix
-spoon melted butter over cake and walnuts
-bake at 350 for 50-60 min
-Let cool and stick in fridge overnight
-NEXT MORNING-flip over onto cookie sheet
-peel off wax paper
-frost
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