Storm the Cassoulet

Pumpkin Crunch

on October 14, 2013

1234321_738595879500942_1030095787_n

Ingredients:
1 15oz. can pumpkin

1 12oz. can evaporated milk

1 1/2 C. sugar

3 eggs

1 1/2 t. cinnamon

Combine above ingredients and pour into greased 9×13 pan.

1 Yellow Cake Mix

1 C. melted butter

2 cups of Crushed pecans (optional)

Method:
Sprinkle cake mix on top of pumpkin mixture and pour melted butter over top.   Sprinkle the crushed pecans on top.

Bake at 350 for 1 hour and 10 minutes.

Serve with WHIPPED CREAM or ICE CREAM!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: