Linda’S Pumpkin Crunch Dessert

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Ingredients

  • 1 box yellow cake mix
  • 1 (15 oz.) can pumpkin
  • 1 (12 oz.) can evaporated milk
  • 3 large eggs
  • 1 1/2 sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 chopped nuts
  • 1 cup margarine
  • whipped topping

Directions

Preheat oven to 350°. Grease bottom of 9×13-inch cake pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with nuts. Drizzle melted butter over nuts. Bake at 350° 50 to 55 minutes or until golden brown. Cool, serve chilled. Top with whipped topping.

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