Pumpkin Crunch Cake
from the kitchen of Michele Gold Buring
1 can (15 oz.) pumpkin
1 can (12 oz.) evaporated milk
1.5 cups sugar
2tsp. pumpkin pie spice
1tsp. salt
4 eggs
1 box yellow cake mix
1 cup chopped pecans
2 sticks margarine, sliced
Mix pumpkin, evaporated milk, sugar, spice, salt and eggs. Spray a 13 by 9 inch glass baking dish with nonstick cooking spray. Pour mixture into dish. Sprinkle dry cake mix over mixture. Top with pecans. Top pecans with sliced margarine. Bake 50 minutes in 350* oven. To serve, cut into squares and tip with whipped cream or nondairy whipped topping.
from Sally Schuh Hiatt
I made this last night for my bunco group, and I have to say I think it's one of the best desserts I have ever had!!!!
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