Pumpkin Crunch with PinkyMa’s Kitchen

PinkyMa’s Kitchen

Pumpkin Crunch

  • 1 16oz can solid pumpkin
  • 1 12oz can evaporated milk
  • 3 Eggs 1 cup sugar
  • 1.5 tsp cinnamon
  • 1 Pkg yellow cake mix
  • 1.5 sticks melted butter
  • 1 cup chopped pecans
  1. Preheat oven 350
  2. Mix pumpkin, milk, eggs, sugar and cinnamon.
  3. Pour into 9X13 pan
  4. Sprinkle cake mix on top
  5. Pour butter over cake mix
  6. Top with pecans
  7. Bake 45-55 minutes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.