Let’s Cook

Pumpkin Crunch Cake

  • Let’s Cook
    Let’s Cook

    1 (15 ounce) can pumpkin puree

    1 (12 fluid ounce) can evaporated milk

    1 ½ cups white sugar

    4 large eggs

    2 teaspoons pumpkin pie spice

    1 teaspoon salt

    1 (15.25 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.

    Combine pumpkin, evaporated milk, sugar, eggs, pump…