Pumpkin Crunch Cake

Jenny Saunders

By
@jennymac

Looking for something new for T-day? Great alternative from the usual pumpkin pie. Great warm or cold.


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Comments:

Serves:

12-15

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 can(s)
(15 ounce) pumpkin puree
1 can(s)
evaporated milk
1/2 c
sugar
4
eggs
1 tsp
vanilla extract
1/2 tsp
salt
2 tsp
pumpkin pie spices
1 box
yellow/french vanilla cake mix
1 c
pecans, chopped
2 stick
butter, melted

Directions Step-By-Step

1
Preheat oven to 350 degrees. Thoroughly grease a 13X9 cake pan.
2
Place in a large mixing bowl: pumpkin, milk, sugar, eggs, vanilla, spice and salt. Using an electric hand beater, mix well for about 1-2 minutes.
3
Pour pumpkin mixture in greased pan. Top with cake mix. Pat the cake mix down. Sprinkle pecans. Pour all over with melted butter.
4
Bake in 350 oven for 60 minutes or until set. (Jiggles just ever so slightly)
5
Best served warm. Enjoy with fresh whipped cream or ice cream. If refrigerated the 'crunch topping' will get very hard (from the butter).

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy