PUMPKIN CRUNCH CAKE RECIPE

So, I know that there are a lot of pumpkin crunch cake recipes floating around Pinterest and the web, but I’m here to assure you of one thing. You’ve landed on the one.

This pumpkin crunch cake recipe is so good that my entire family looks forward to fall all year just to have a taste! It is OUT OF THIS WORLD…

This pumpkin crunch cake recipe is one that my mom has been preparing as a part of our Thanksgiving dessert lineup for several years. It’s always a huge hit and we all fight over the remaining pieces in the refrigerator for the week that follows!

Wondering where we got the original pumpkin crunch cake recipe?

Well, my mom also makes candles, and she grabbed this recipe, believe it or not, from a candle supply website.

INGREDIENTS:

• 1 box yellow cake mix
• 1 can (16 oz.) pumpkin
• 1 can (12 oz.) evaporated milk
• 3 eggs
• 1 1/2 cup sugar
• 4 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup chopped walnuts
• 1 cup melted butter
• whipped topping

INSTRUCTIONS:

1. Preheat oven to 350F.
2. Grease bottom of 9X13 pan.
3. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
4. ........................................

for full recipes please see : dearcrissy.com

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