Pumpkin Crunch
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- Servings: 32
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can fat-free evaporated milk
- 1 cup granulated sugar
- 3 eggs
- 1/4 teaspoon cinnamon
- 1 cup margarine (melted)
- 2 cups walnuts
- 1 (18 1/4 ounce) box yellow cake mix (no pudding in mix)
Recipe
- 1 preheat oven to 350.
- 2 line 9 x 13 pan with wax paper, leaving 1-2 inches slack on both ends. evenly cover wax paper with non stick spray.
- 3 combine first five ingredients in a bowl and mix together.
- 4 pour mixture into pan.
- 5 sprinkle (evenly & carefully) dry cake mix over the entire mixture in pan.
- 6 sprinkle chopped nuts over the cake mix.
- 7 spoon melted margarine evenly over mixture.
- 8 bake at 350 for an hour or until golden brown.
- 9 let cool for at least 2-3 hours.
- 10 invert pan onto cookie sheet or cutting board and carefully pull away at excess wax paper.
- 11 cool in refrigerator for about an hour and cut into desired pieces.
- 12 serve with whipped cream.
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