Recipe

[Barbara Anderson]

1 can 29 oz. Pumpkin                 Pumpkin Crunch Cake

1 can evaporated milk

1 cup sugar

3 eggs

1/4 tsp cinnamon

1 box yellow cake mix

1 cup chopped nuts

1 cup melted butter

 

Pre heat oven to 350 degrees. Line 9x13 inch cake pan with wax paper. Mix pumpkin, evaportated milk, sugar, eggs and cinnamon together. Pour into pan. Sprinkle with yellow cake mix, then top with nuts, press lightly into mixture.

Spoon melted butter on top. Bake 50-60 min. Let cool 5 min., invert

and pull off waxpaper. Let cool 30 min.

Topping - Mix 1 pkg cream cheese, 3/4 cup of cool whip and 1/2 cup of powdered sugar and spread on top of cake.