Pumpkin Crunch
Yield
1 cakePrep
20 minCook
50 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ounces |
canned pumpkin purée
|
|
| 13 | ounces |
evaporated milk
|
|
| 3 | large |
eggs
slightly beaten |
|
| 1 ½ | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ¼ | teaspoon |
ginger
|
|
| ¼ | teaspoon |
cloves
|
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | package |
cake mix, yellow
|
|
| 1 | cup |
pecans
chopped |
|
| ¾ | cup |
margarine
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 375.7 | ml/g |
canned pumpkin purée
|
|
| 375.7 | ml/g |
evaporated milk
|
|
| 3 | large |
eggs
slightly beaten |
|
| 7.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.3 | ml |
ginger
|
|
| 1.3 | ml |
cloves
|
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | package |
cake mix, yellow
|
|
| 237 | ml |
pecans
chopped |
|
| 177 | ml |
margarine
melted |
|
Directions
Blend together all but last 3 ingredients and beat well.
Pour the pumpkin mixture into a lightly greased 9x13 inch pan. Sprinkle the dry yellow cake mix and 1 cup of chopped nuts over the top of the pumpkin mixture.
Drizzle melted margarine over everything.
Bake at 350℉ (180℃) for 50 minutes.
