Pumpkin Crunch Cake
30 oz. pumpkin pie filling
13 oz. carnation milk
Mix these ingredients together with an electric mixer.
pour into a 13x9 pan lined with wax paper.
1 box of yellow cake mix
1 cup of melted butter
1 cup pecans/walnuts
sprinkle dry cake mix over pumpkin pie mixture in pan.
Spread chopped pecans evenly over cake mix.
Pour melted butter completely over entire top
Bake at 350 degrees for an hour or until top is golden brown. depending on your oven. Sometimes, I end up baking it for an hour & 30 minutes just to make sure the top is "crunchy".
Remove from oven and allow to cool completely before inverting cake.
1 package of Philly cream cheese
1 package powdered sugar
1 tub (8oz) cool whip
Mix the cream cheese and powdered sugar with the mixer then add Cool Whip until smooth.
Refrigerate for a half hour until everything sets.
Pairs Well With
This pumpkin crunch recipe was given to me from my mom (which she had gotten from a coworker years ago). It is absolutely delicious! One you take a bite your mind refuses to stop!