Monday, November 9, 2009

Pumpkin Crunch

This was sent to me in an email for our Relief Society Enrichment Program. Tested and approved!

1(29 ounce) can Pumpkin
1 can (13 ounce) evaporated milk
3 eggs
1 ½ cups white sugar
2 teaspoons cinnamon
1/2 tsp. clove
1/2 tsp. salt
1 box yellow cake mix
1 C chopped nuts
2 cubes butter, melted


Preheat oven to 350 degrees F (175 degrees C).
Blend the pumpkin, evaporated milk, eggs, sugar, nutmeg, cinnamon, clove, ginger and salt. Pour into a 9 x 13 pan.
Sprinkle the (dry) yellow cake mix over the pumpkin mixture and pat gently.
Sprinkle the chopped nuts over the dry cake mix. Melt the butter and drizzle over the nuts and cake mix. Bake for 1 hour.

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