Pumpkin Crunch Cake So Tasty

Cook and World

Thursday, March 28, 2024

Pumpkin Crunch Cake

"A incredible tasting cake, and sincerely smooth to make!"

Ingredients :

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package deal yellow cake blend
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) field frozen whipped topping, thawed

Instructions :

Prep : 15M	Cook : 18M	Ready in : 1H15M

Preheat oven to 350 tiers F (a hundred seventy five tiers C). Lightly grease one 9x13 inch baking pan.
In a massive bowl, integrate pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix nicely, and spread into the prepared pan.
Sprinkle cake blend over the pinnacle of the pumpkin combination, and pat down. Sprinkle chopped pecans evenly over the cake blend, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or till executed. Top with whipped topping whilst geared up to serve.

Notes :

Reynolds® Aluminum foil may be used to maintain meals wet, cook it lightly, and make easy-up easier.

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