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Hawai’i Pumpkin Crunch Recipe
Ingredients:
1 can 15 oz pumpkin pure
1 can 12 oz evaporated milk
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup white sugar
3 large eggs
1 box yellow cake mix
1 cup chopped glazed pecans
8 ounce butter (melted)
1 container cool whip
1/4 cup caramel
Directions
Step 1
Preheat oven to 350F and in a large bowl, combine the pumpkin puree, milk, cinnamon, salt, sugar, and eggs.
Step 2
Lightly grease a 9x13 pan and then place parchment or wax paper inside. Do NOT skip this step!
Step 3
Pour pumpkin custard into the pan and evenly and lightly sprinkle the cake mix on top. Try to avoid any cake mix clumps.
Step 4
Top the cake mix with the chopped pecans and slowly drizzle the melted butter over. Do your best to cover it completely and avoid any large dry areas.
Step 5
Bake for 50-60 minutes or until you can poke a skewer in and it comes out clean. If you juggle the pan the cake should be somewhat solid and not move around like its still liquid.
Step 6
Allow it to completely cool and then invert the pan on top of a cutting board or platter. The toppings should now be the crust.
Step 7
Top with whipped cream and cut into your desired number of bars. Drizzle with caramel and top with additional pecans if you like.
00:00 - Intro
00:11 - Ingredients
00:54 - Making Pumpkin Custard
01:19 - DONT SKIP THIS STEP
01:45 - Making the Crust
02:31 - Bake
03:01 - Flip
03:27 - Love me
03:49 - Top
04:04 - Cut
04:25 - Plate
04:44 - Eat/Dance
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