PUMPKIN CRUNCH CAKE

Looking for the perfect fall dessert that will satisfy your pumpkin cravings? Our pumpkin crunch cake is the ultimate autumn indulgence. With its moist pumpkin base, topped with a layer of crunchy pecans and finished off with a dollop of whipped cream, this dessert is a true crowd-pleaser.

Ingredients:

– 15 oz. can of pumpkin puree – 12 oz. can of evaporated milk – 4 eggs – 1 cup granulated sugar – 1 tbsp pumpkin pie spice – 1/2 tsp salt – 1 box yellow cake mix – 1 cup pecans, chopped – 1 cup (2 sticks) unsalted butter, melted

Step 1:

Step 2:

In large bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice and salt. The batter is going to be runny.

Preheat oven to 350 degrees. Prepare a 9×13″ baking pan with nonstick spray.

Step 3:

Step 4:

Sprinkle dry cake mix over the batter, covering it completely.

Pour batter into prepared baking dish.

Step 5:

Step 6:

Melt butter in a microwave safe bowl, then drizzle over the top.

Spread chopped pecans evenly over the top.

Step 7:

Bake in preheated oven for 65-80 minutes or until golden brown and bubbly. Allow to cool 10-15 minutes. Serve warm or cold and enjoy!

For more great recipes and cooking tips visit our website!