Pumpkin Cake Crunch

By Mrs Mears

1 (15 oz.) can solid packed pumpkin
1 (12oz.) can evaporated milk
3 eggs
1 ½ cups sugar
¼ tsp. pumpkin pie spice
½ tsp. salt
1 box Duncan Hines moist yellow cake mix
1 cup chopped pecans
1 cup melted margarine

Combine pumpkin, eggs, milk, sugar, spices, & salt.
Pour into a greased 13×9 baking dish or pan.
Sprinkle cake mix over mixture.
Top with pecans, & then drizzle margarine over the top.
Bake @ 350 for 55 minutes or until golden brown.

Easy Sweet Pumpkin Dip

2 (15 oz.) cans solid packed pumpkin
4 (8 oz.) pkgs. Cream cheese–softened
4 cups confectioner’s sugar
2 teaspoons cinnamon
2 teaspoon ginger

In a large bowl, using the electric mixer, beat the pumpkin &
Cream cheese until smooth. Add remaining ingredients & beating
Until well combined. Chill for at least 2 hours before serving.
Serve with different types of crackers, sliced apples or any kind
Of other fruit you want to use, carrots, celery ( you can do your own choosing). This is so easy, & it is so delicious!!!!!


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