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Pumpkin Crunch

Party.Freak's picture
Ingredients
  Canned pumpkin 16 Ounce (1 Can)
  Sugar 1 Cup (16 tbs)
  Cinnamon 2 Teaspoon
  Evaporated milk 12 Ounce (1 Can, Milnot)
  Golden yellow cake mix 18 1⁄4 Ounce (1 Package Duncan Hines)
  Eggs 3
  Butter 1 1⁄2 Cup (24 tbs) (3 Sticks)
  Chopped pecans 1 1⁄2 Cup (24 tbs)
Directions

Preheat oven to 350°.
Mix pumpkin, cinnamon and sugar.
Beat 3 eggs; add to pumpkin mixture.
Stir in Milnot, mixing well.
Pour into 9 x 13-inch pan.
Sprinkle cake mix over pumpkin.
Sprinkle pecans over cake mix.
Melt butter and pour over pecans.
Bake at 350° for 1 hour.
Tip: Put a cookie sheet under pan in case mixture overflows during cooking.
Better cool/cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7385 Calories from Fat 4108

% Daily Value*

Total Fat 475 g730.5%

Saturated Fat 216.9 g1084.5%

Trans Fat 0 g

Cholesterol 1458.8 mg486.3%

Sodium 3991.5 mg166.3%

Total Carbohydrates 736 g245.4%

Dietary Fiber 34.9 g139.5%

Sugars 497.3 g

Protein 90 g179.9%

Vitamin A 1613.7% Vitamin C 46.3%

Calcium 234.8% Iron 149.7%

*Based on a 2000 Calorie diet

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Pumpkin Crunch Recipe