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Pinned by Danielle Berry

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Pumpkin Crunch Cake 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 4 eggs 1 1/2 cups white sugar 2 teaspoons pumpkin pie spice 1 teaspoon salt 1 (18.25 ounce) package yellow cake mix 1 cup chopped pecans 1 cup margarine, melted 1 (8 ounce) container frozen whipped topping, thawedDanielle Berry

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