Pumpkin Crunch Cake Recipe
Pumpkin Crunch Cake begins with a cake mix and a can of pumpkin puree, which results in a delicious fall dessert.
Ingredients
- 15 oz. can of pumpkin puree
- 12 oz. can of evaporated milk
- 4 eggs
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat oven to 350 degrees. Prepare a 9×13″ baking pan with nonstick spray.
- In large bowl, combine pumpkin puree, evaporated milk, eggs, granulated sugar, pumpkin pie spice and salt. The batter is going to be runny.
- Pour batter into prepared baking dish.
- Sprinkle dry cake mix over the batter, covering it completely.
- Spread chopped pecans evenly over the top.
- Melt butter in a microwave safe bowl, then drizzle over the top.
- 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!
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