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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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Yellow cake mix, pumpkin, butter and pecans are the ingredients that make this Pumpkin Dump Cake a favorite — and ready under an hour! Ingredients: 29 oz can pumpkin, 1 cup sugar, 1 can evaporated milk, 3 eggs, 4 tsp. pumpkin pie spice, 3/4 cup melted butter, 1 box yellow cake mix, 1/2 tsp salt, 1 cup pecans, chopped

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