Pumpkin Crunch Cake

Ingredients

• 1 can (15 oz) pumpkin

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1 1/2 cups sugar

• 1 t. cinnamon

• 1/2 t. salt

• 1 box yellow cake mix

• 1 c. pecans, chopped

• 1 c. butter, melted

• Cool Whip

 

Directions:

Preheat oven to 350 degrees.

Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.)

 

Pour into a greased 13×9 baking dish.

 

Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture.

Top with pecans.

Drizzle melted butter over pecans.

 

Bake for 50-55 minutes or until golden brown.

Cool. Serve chilled (or warm). Top with a dollop of whipped topping.

REVAS GINGER BREAD

• 1/2 cup molasses
• 1/2 cup buttermilk 
•  1 cup regular sugar
•  1 teaspoon ginger 
•  Dash of salt
•  2 eggs, beaten 
•  2 1/2 cups self-rising flour 
•  1 stick butter

Directions

Mix dry ingredients together. Then add in eggs butter, add molasses, and butter milk.
Bake 350 for 30 minutes or until done. 

Can make in a 8x8 pan or make up like biscuits.