Pumpkin Crunch

Pho­to cour­tesy the Ed Gein Cook­book.

  • Ingre­di­ents:
  • 1 large can (29 oz.) of pump­kin pie mix
  • 1 yel­low cake mix (Mom loves Dun­can Hines)
  • 2 sticks but­ter, melt­ed
  • 1 cup coarse­ly chopped pecans

Pre­pare pump­kin pie mix accord­ing to direc­tions on can, but add 1 extra egg and 12 cup extra sug­ar.

Pour mix­ture into ungreased 9×13 cake pan. 

Sprin­kle yel­low cake mix over mix­ture. Use your fin­gers or a sifter to make sure there are no lumps.

Driz­zle but­ter over cake mix; sprin­kle pecan pieces on top.

Bake at 350° for 1 hour. Cool and serve with Cool Hwip.