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Pumpkin Ginger Snap Crunch Cake

Diane @Recipesforourdailybread
  • 55 minutes
  • Serves 12

INGREDIENTS

1 29 ounce can

Pumpkin puree

3

Eggs

1 oz

Evaporated milk

1

box Cake mix, yellow

3 tsp

Pumpkin pie spice, ground

1 1/4 cups

Sugar

1 cup

Toffee

And, 1 cup crushed Ginger Snap Cookies (the original recipe called for 1 cup graham cracker crumbs

Plus, 1 cup melted butter