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Print this Recipe    Pumpkin Crunch

Pumpkin Crunch Cake

29 ounces pumpkin
1 can sweetened condensed milk
1 cup sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
3 eggs
1 package yellow cake mix
1 cup chopped pecans
1 cup butter or margarine, melted

Line a 13x9" baking pan with waxed paper. Mix together the first
7 ingredients. Pour into prepared pan. Sprinkle cake mix over
mixture in pan. Sprinkle pecans over top. Pour melted butter over
all. Bake at 350 degrees for 1 hour. Let set 5-10 minutes. Flip
pan over onto tray for serving. Serve with Cool Whip or whipped
cream.

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