Pumpkin Crunch Cake for Fall

Every really good recipe that I have was given to me by someone. That is the key to finding the very best recipes. I began my recipe collection when I was in High School with a beef stroganof recipe from a Christmas Dinner served by a co-worker.

This recipe comes from a little old lady who made the desserts for after the Lenten Bible Study Classes we attended. She cooked and her sister did the dishes. They made the desserts at home and brought them along. They were all awesome. The only issue with this cake is that it is very rich, so if you eat the large piece that your eyes say you want, you will be as fat as I am. It is very easy to make. It works well as an alternative to pumpkin pie for Thanksgiving or adds an elegant touch to any fall gathering.

Ingredients:
3 eggs
29 ounces of canned Pumpkin (NOT Pumpkin Pie Filling)
1 14 ounce can of Sweetened Condensed Milk
1/2 Cup Sugar
1 teaspoon of Cinnamon

1 box of Yellow Cake Mix '" dry right from the box.
1 cup chopped Pecans
2 sticks of melted butter

Whipped Cream for topping

Pre heat oven to 350 degrees. Grease a 9 x13 inch pan
Beat the eggs. Then add the pumpkin, sweetened condensed milk, sugar and cinnamon. Mix well and pour into greased pan. Sprinkle the cake mix over the top and then the pecans. Last pour the melted butter over the top. Tilt the pan slightly if necessary to get it to cover.
Bake for one hour. Cool, cut and serve on individual plates with a dollop of whipped cream.