Pumpkin Crunch Cake
 

1 box yellow or white cake mix
1 can (29 oz) solid pack pumpkin
1 cup white sugar
1 can (12 oz) evaporated milk
1 stick butter or margarine (melted)
1 cup brown sugar
3 eggs
4 tsps. pumpkin pie spice
whipped topping

Preheat oven to 350 degrees. Grease 9x13 pan. Mix all ingredients except cake mix, whipped topping and butter.
Pour into pan. Sprinkle dry cake mix over the pumpkin mixture and frizzle melted butter over cake mix
Bake for 50-55 minutes. Spread whipped topping over warm pumpkin crunch. Refrigerate any leftovers.

MMMMmmm.... this looks good. Bet it will smell terrific in the oven.

Warning! This recipe is addictive! I made it for the first time this Thanksgiving instead of Pumpkin Pie. Except I added nuts to the top of the cake mix. Everyone loved it and everyone wanted it later in the day and the next day till it was gone. So much better than pumpkin pie. It is also called Pumpkin Pie Cake.

Sounds wonderful, will try it for our snowmobile Christmas party! Thank you for sharing.

Yum....Thanks for sharing...

Thanks... I'll have to try this...

This was often made by my SIL. She passed last year and we miss her phone calls so much.

This sounds so yummy and best of all easy to make!

This sounds so delicious! I am down to serve November meeting for women's church group. I think this will be perfect. Thanks for sharing.

Thank you for posting