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Pumpkin Crunch Cake
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I took the recipe from the following blog and turned it into a gluten free one. Made it tonight. It is excellent. I used a Betty Crocker gluten free yellow cake mix. Since it only makes one layer I decreased the butter to half a cup. I was out of pecans so I used almonds. Add extra spices if you like this type of dessert spicy. I did not sift since this was a gluten-free cake mix.

http://myblessedlife.net/2010/09/pumpkin-crunch-cake.html

Pumpkin Crunch Cake

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

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

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This sounds wonderful, but I have to do mine dairy free does anyone know what I can use as a sub. for the evaporated milk.

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This sounds wonderful, but I have to do mine dairy free does anyone know what I can use as a sub. for the evaporated milk.

When I was dairy free, I used vanilla rice milk--about a third less than what's called for.

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