This morning at church many people were asking for my Pumpkin Crunch recipe. I will post it so that people can have access to it online. I actually got it from a BBQ restaurant in Franklin called Fat Buddies. Here it is:
2 boxes yellow cake mix (reserve 2 cups for topping)
1 cup “good” butter substitute (or butter)
Spray your 11×22 (I used 11×16) pan with cooking spray. Mix the above ingredients together and spread on the bottom of the pan.
56 oz. Pumpkin Canned
12 oz. Evaporated milk
2 cups white sugar
2 tbsp. cinnamon
1 tsp. cloves
1 tsp. ginger
Mix above ingredients with a whisk. Pour on top of the crust.
Reserved 2 cups cake mix
2 cups pecan pieces (optional)
1 cup sugar
1/2 cup “good butter” substitute or butter
Mix together – sprinkle on top of pumpkin filling
Bake at 350 degrees for 1.5 hours – Be careful not to burn it.