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Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large can pumpkin (29 oz.)
1 large can evaporated milk (12 oz.)
1 c. sugar
3 eggs
1/4 tsp. cinnamon
1 box yellow cake mix
2 c. chopped walnuts
1 c. butter, melted
2 c. whipping cream, whipped
1/4 c. powdered sugar
Directions:
Directions:
Preheat oven to 350º. Line 9 x 13 in. pan with waxed paper. Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle cake mix over mixture evenly. Pat nuts on to cake mix. Spoon on melted butter. Bake 1 hour 20 min. Flip pan over right away. Cool 10 min. Peel waxed paper. Let cool. Frost with whipped cream and powdered sugar. Sprinkle with cinnamon.

 

 

 

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