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Pumpkin Crunch Cake

Reviewed: Nov. 26, 2011
I made this for my family / extended fam for Thanksgiving dinner ..WOW...it was a hit..and gone in the blink of an eye .. everyone RAVED about how good it was... I did alter the recipe just a bit ..I used about 2/3 of a 29 ounce can of pumpkin, 1 1/4 C white sugar and 1/2 C brown..I also used real butter not margarine and I caramelized the pecans. I also used a french Vanilla cake mix rather than the yellow.. I baked at 350 for 60 mins , turned off oven and let it sit in oven for another 10...PERFECT!!!
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