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  • Jessica Watson

    Thanksgiving dessert. Pumpkin Crunch Cake: 1 box yellow cake mix 1 can (15 oz) pumpkin puree 1 can (12 oz) evaporated milk 3 large eggs 1½ cups sugar 1 tsp. cinnamon ½ tsp. salt 1½ cups chopped pecans (the original recipe called for ½ cup) 1 cup butter, melted

  • Lauren Stehlik

    Pumpkin Crunch Cake ingredients: 1 box yellow cake mix, 1 can (15 oz) pumpkin puree (stuff you make pumpkin pie with), 1 can (12 oz) evaporated milk, 3 large eggs, 1 1/2 cups sugar, 1 tsp. cinnamon, 1/2 tsp. salt, 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup), 1 cup butter, melted Heat oven to 350 degrees F. Grease bottom of 9 x 13.

  • Heather Gordon

    Pumpkin Dump Cake. Way better than pumpkin pie! 1 box yellow cake mix 1 can (15 oz) pumpkin puree 1 can (12 oz) evaporated milk 3 large eggs 1 1/2 cup sugar 1 tsp cinnamon 1/2 tsp salt 1 1/2 cups chop pecans (original recipe called for 1/2 cup) 1 cup butter, melt oven to 350F. Grease 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture in greased pan. Sprinkle dry cake mix over pumpkin mixture & top with pecans. Drizzle melted butter over pecans. Bake 50-55 min

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PUMPKIN CRISP: Preheat oven to 350 degrees. Combine 15 ounce can of pumpkin,1 cup evaporated milk, 1 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and1/2 teaspoon nutmeg. Sprinkle a box cake mix and chopped pecans over top. Pour one cup of melted butter. Bake for 60 minutes and top with whip cream.

PUMPKIN CRISP. Preheat oven to 350 degrees. Combine 15 ounce can of pumpkin,1 cup evaporated milk, 1 cup sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Sprinkle a box cake mix and chopped pecans over top. Pour one cup of melted butter. Bake for 60 minutes and top with whip cream.