~Pumpkin Crunch Cake~
1 cup sugar
1 can (12 oz.) evaporated milk
1 can (16 oz. solid pack pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
1 yellow cake mix (dry)
1 cup butter, melted
1 cup nuts, chopped
Whipped topping or whipped cream
4 teaspoons pumpkin pie spice may be substituted for cinnamon, ginger and cloves.)
Preheat oven to 350 degrees. Grease bottom of 13x9x2 inch pan.
Beat eggs slightly, Add sugar, milk, pumpkin, spices and salt. Mix well. pour into pan. Sprinkle cake mix over batter. Sprinkle nuts over cake mix. Drizzle melted butter over all. DO NOT STIR. Bake 55-60 minutes. Cool completely. Serve with whipped topping of whipped cream. Refrigerate leftovers.
"To every thing there is a season, and a time to every purpose under the heaven..."