Easy dessert with pumpkin goodness. They will love it.
1 can (29 oz.) pumpkin, solid pack
12 oz. can evaporated milk
3 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
Combine above ingredients; pour into greased 13 x 9 pan.
1 pkg. yellow cake mix - sprinkle, dry, over pumpkin mix
1/2 cup chopped pecans - sprinkle over cake mix
1 cup butter - melt and drizzle over all
Bake at 350 for 50-55 minutes until golden brown. Top with whipped topping or ice cream.
This recipe came from a MOPS Newsletter that Seven Rivers Presbyterian Church sent out many years ago. Not sure which church member it came from. All I can say is thank you for sharing because it is a real winner. (I just learned that it was Melissa Wood recipe :0) )
Picture Food Network
Thanks for sharing your pumpkin crunch recipe with us at Snickerdoodle. Pinning to my fall treats board.
ReplyDeleteThis is my kind of pumpkin dessert! Thanks for sharing the recipe!
ReplyDeleteThis dessert will be delicious and so easy! Hope you have a great weekend and thanks so much for sharing your post with us at Full Plate Thursday!
ReplyDeleteMiz Helen
Just wanted to let you know that Two Chicks and a Mom featured your delicious recipe at Snickerdoodle link party this week--so tasty looking! Pinned to our Features board, too.
ReplyDeletehttp://twochicksandamom.blogspot.com/2017/10/snickerdoodle-link-party-and-fall.html
Thank you ladies! What a nice surprise Donna. You made my day.
ReplyDeleteThanks for sharing at Home Sweet Home!
ReplyDeleteSprinkle dry over pumpkin means mix it in? Or sprinkle it over? This is unclear
ReplyDelete1 pkg. yellow cake mix - sprinkle, dry, over pumpkin mix. No stirring believe it or not. Happy Thanksgiving, enjoy.
ReplyDelete