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Recipe: Quick Pumpkin Crunch Cake (using cake mix, Libby's Pumpkin recipe, 1980's)

Desserts - Cakes
QUICK PUMPKIN CRUNCH CAKE

3 eggs
2 3/4 cups (one 30 ounce can) Libby's Pumpkin Pie Filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2/3 cup undiluted evaporated milk
1 3/4 cups (1/2 of 18.25 ounce package) yellow cake mix
3/4 cup butter or margarine, melted
3/4 cup pecans, chopped
1 cup flaked coconut
Ice Cream or whipped cream (optional, for serving)

In a large mixer bowl, beat eggs. Add pumpkin, cinnamon, ginger, cloves and evaporated milk; mix well. Pour into a greased 13x9-inch baking dish.

Sprinkle with (dry) cake mix. Drizzle with butter. Sprinkle pecans and coconut over top.

Bake in preheated 325 degree F oven for 55 to 60 minutes, or until toothpick comes out clean and tops brown and crispy. Cool on wire rack.

Cut into 3x3-inch pieces. Serve with ice cream or whipped cream, if desired.

Make one (13x9-inch) cake
Source: Recipe booklet: Libby's Festive Treats, December 1989
MsgID: 0111297
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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