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PUMPKIN CRUNCH CAKE 
1 (16 oz.) can pumpkin
1 1/2 c. sugar
4 tsp. pumpkin spice
1/2 tsp. salt
3 eggs
1 (12 oz.) can evaporated milk
1 Duncan Hines yellow cake mix
Chopped pecans
1 c. butter, melted

Mix first 6 ingredients and pour into prepared 9 x 2 x 13 inch dish. Empty 1 Duncan Hines yellow cake mix evenly on top of pumpkin mixture. Sprinkle with chopped pecans. Drizzle 1 cup butter on top (2 sticks). Bake at 350 degrees for 50-55 minutes until golden. Serve warm with vanilla ice cream as a dessert or as a coffee cake, etc.
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 Rating: 4.9 / 5 - Reviews: 9
Nov 12, 9:54 AM
cbaur says:
Oct 28, 8:46 AM
Betty (Indiana) says:
Oct 13, 1:20 PM
Laurie (Virginia) says:
Oct 29, 12:22 PM
RealtorRobin (Texas) says:
Nov 21, 1:31 PM
Cheryl (Connecticut) says:
Nov 21, 2:27 PM
Christina (Tennessee) says:
Nov 28, 4:11 PM
Roxy (United States) says:
Feb 8, 11:45 PM
Arvella Hood (California) says:
2 weeks ago
Kathy (Arizona) says:

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