Pumpkin Crunch Dessert
Ingredients
Instructions
- Line 9 x 13-inch pan with waxed paper.
- Mix together salt, pumpkin, milk, sugar, cinnamon and eggs.
- Pour into waxed pan. Sprinkle all over the cake mix.
- Pour margarine over dry cake mix. Cover cake with nuts.
- Bake at 350° for 1 hour.
- Cool down 10 minutes.
- Flip upside down onto a platter or cake board.
- It will be soft at first.
- It firms up as it cools.
- Put in refrigerator for 4 hours.
- Serve with Cool Whip.
Nutrition & Diet Analysis (per serving)
756
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).