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Harvest Pumpkin Custard Crunch Cake

  • 1 can (30oz.) Easy Pumpkin Pie Mix (I use Libby Brand)
  • 2/3 cup (5fl.-oz. can) evaporated milk
  • 2 large eggs, slightly beaten
  • 1 pkg. (18.25oz.) yellow cake mix (I use Pillsbury)
  • 1/2 cup (1 stick) butter or margarine, melted
  • 1/2 cup chopped pecans or walnuts (optional)
  • Whipped topping (optional)
PREHEAT oven to 350° F.
Spray Pam on 13 x 9-inch baking pan.
COMBINE pumpkin pie mix, evaporated milk and eggs in large bowl.
Pour into prepared pan. Sprinkle dry cake mix over pumpkin mixture, evenly distribute melted butter and nuts (optional). Will may look dry but will absorb moisture from mixture.
BAKE for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack.Top with whipped topping after serving, if desired.
Submitted by Kathy Miller - Spencer, WV Jun 21, 2012
15 min 30 min 45 min
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