Recipe for Pumpkin Crunch

1 package yellow cake mix
1 can (16 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3 eggs
1 ½ cup sugar
4 teaspoons pumpkin pie spice
½ teaspoon salt
1 cup pecans (broken up)
¾ - 1 cup melted Parkay

Preheat oven to 350°.  Grease bottom of 13 x 9 x 2 cake pan.  Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in large bowl.  Pour this mixture into baking pan.  Sprinkle dry cake mix evenly over pumpkin mixture.  Top with broken up pecans.  Drizzle with melted Parkay.  Bake at 350° for 1 hour or until golden brown.  After pumpkin crunch cools, keep refrigerated.  Serve cool.

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