Shannon & Alan Cooking Challenge- Holiday Crunch Cake
By: Import User
Updated: December 11, 2007
Holiday Crunch Cake
2 cups pumpkin puree
12 oz. evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 oz.) box yellow cake mix
1 cup chopped pecans
1 cup margarine or butter, melted
whipped topping
1) Preheat over to 350 degrees. Lightly grease one 9 x 13 inch baking pan.
2) Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
3) Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix, then drizzle the melted margarine or butter all over the top.
4) Bake at 350 for about 1 hour, but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.
2 cups pumpkin puree
12 oz. evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 oz.) box yellow cake mix
1 cup chopped pecans
1 cup margarine or butter, melted
whipped topping
1) Preheat over to 350 degrees. Lightly grease one 9 x 13 inch baking pan.
2) Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
3) Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix, then drizzle the melted margarine or butter all over the top.
4) Bake at 350 for about 1 hour, but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.
