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San Jose, California Alumnae Chapter

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 Joyce Mill's Pumpkin Crunch Cake:

Ingredients:
1 30-ounce can pumpkin pie filling
1 12-ounce can evaporated milk
1 pkg. yellow cake mix
1 cup walnut pieces
1/2 lb. butter or margarine, melted
whipped cream or Cool Whip

Instructions:
Combine pumpkin and evaporated milk, and pour into a 9x13 glass baking dish.   Sprinkle the dry cake mix over the pumpkin mixture (do not stir). 
Shake the walnut pieces over the cake mix.  Drizzle the melted butter over the top.   Bake at 350 degrees F. for one and a half hours.
Good served with whipped cream or Cool Whip.  Makes approximately 15 servings.