Pumpkin Crunch Cake
This receipe is very easy and taste great and my husband really loved
it. It's a taste of Thanksgiving in the spring.
Pumpkin Crunch Cake
By Sandy Neff
Ingredients
1Yellow Butter Cake Mix
1 can of pumpkin
1 can of Eagle Brand Condensed Milk
1 Tsp of Cinnamon
1 Tsp of Nutmeg
Dash of Salt
1 stick of butter
Directions
Mix can of pumpkin, Eagle Brand Condensed Milk, spices, salt and stir.
Then spray a 13x9 inch glass cake pan with Pam and pour your pumpkin
mixture in the cake pan. Then take the dry cake mix and sprinkle all of
it all over the pumpkin mixture, then cut your stick of butter into
little squares and spread the butter all over the top of the cake mix
you can use extra butter if you like. Bake at 350 degrees for 45 to 50
minutes. Insert a butter knife in the middle to see if it is done after
45 minutes and of course if it comes out clean then it's done. You can
serve as is or with vanilla ice cream
Cook Time: 45 Min
Servings: 12
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*Ginny Butterfield
Cranberry Twp, PA
*
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