Pumpkin Crunch

Bottom Layer

1 15 oz can 100% pure pumkin

1 12 oz can evaporated milk

3 eggs beaten

1 1/2 cup sugar

1 1/2 teaspoon cinnamon

1/2 teaspoon salt

Topping

1 box yellow cake mix

1 cup chopped pecans

1 cup butter, melted

1. Preheat oven to 350.
2. Mix together ingredients for bottom layer and pour into a greased 9x13 inch pan.
3. Sprinkle pecans and cake mix over the bottom layer.
4. Drizzle melted butter over all, doing your best to wet all the cake mix.
5. Bake for 50 minutes.  Cool and serve with whipped cream or whipped topping.

Comments

[tammy]

OMG, someone just told me about this but didn't have the recipe. I am SURE it is the same. I am a pumpkin freak and this sounds so easy! I have everything here but the pecans. I am going to have to try this before "pie day".

[Mindee]

Always good to do a test run. Then you get it twice!

[krista]

A friend of mine just brought this over for a brunch I hosted last week. It was heaven!!

[Kris]

This is awesome! I made it today for dinner, and will be replacing pumpkin pie with this on turkey day. I make a "cobbler" similar to this with crushed pineapple, blueberry pie mix, white cake mix and butter. My hubby thinks its the best ever. Thanks for sharing!