Thursday, January 25, 2007

Flute Circle Pumpkin Crunch

Thanks to Cathy Tuhy for bringing this tasty treat to my workshop in Tucson last weekend. It was a hit.
Good for all flute circle meetings.

1 29-ounce can pure pumpkin
1 12-ounce can evaporated milk
3 eggs
1 teaspoon vanilla flavoring
1 teaspoon butter flavoring
1 cup sugar
1 teaspoon salt
3 teaspoons cinnamon

1 box yellow cake mix
1 cup chopped pecans
3/4 cup melted margarine

Preheat oven to 350 degrees. Mix first
eight ingredients until well blended, and
pour into a greased 9 X 13-inch pan.
sprinkle cake mix on top and then cover
with pecans. Drizzle with melted margarine
over top. Bake 45 - 55 minutes or until top
is golden and a bit crispy.

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