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.