Pumpkin Crunch
- Number of Servings: 18
Ingredients
15 oz can pumpkin12 oz can evaporated milk3 eggs1 1/2 c. sugar1 tsp cinnamon1/2 tsp salt1 pkg. yellow cake mix1 1/2 c. chopped pecans1 c. butter
Preheat oven to 350*.
Grease the bottom of 9x13 pan.
Combine pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl; pour into 9x13 pan.
Sprinkle cake mix evenly over pumpkin mixture.
Top with chopped pecans.
Drizzle with butter.
Bake 50-55 minutes or until golden brown.
Serve chilled or still warm.
Top with whipped topping, if desired (not included in the nutrition fact calculations).
Serving Size: 9x13 pan divided into 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user CHERRIGUYER.
Grease the bottom of 9x13 pan.
Combine pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl; pour into 9x13 pan.
Sprinkle cake mix evenly over pumpkin mixture.
Top with chopped pecans.
Drizzle with butter.
Bake 50-55 minutes or until golden brown.
Serve chilled or still warm.
Top with whipped topping, if desired (not included in the nutrition fact calculations).
Serving Size: 9x13 pan divided into 18 pieces
Number of Servings: 18
Recipe submitted by SparkPeople user CHERRIGUYER.
Nutritional Info Amount Per Serving
- Calories: 385.9
- Total Fat: 21.4 g
- Cholesterol: 64.4 mg
- Sodium: 339.7 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 1.7 g
- Protein: 5.0 g
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