pumpkin crunch cake

Name: Pumpkin Crunch Cake
Prep time: 25 min
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 can(s) (15 ounce) pumpkin puree; 1 can(s) evaporated milk; 1/2 cup(s) sugar; 4 - eggs; 1 teaspoon(s) vanilla extract; 1/2 teaspoon(s) salt; 2 teaspoon(s) pumpkin pie spices; 1 box(es) yellow/french vanilla cake mix; 1 cup(s) pecans, chopped; 2 stick(s) butter, melted

(3 ratings)

Custardy, soft, crunchy. Hits all the senses. You'll love it.

review

Recipe by

Jenny Saunders

@jennymac

Alexandria, VA

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

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(3 ratings)

yield 12 -15

prep time 25 Min

cook time 1 Hr

method Bake

Ingredients For pumpkin crunch cake

1 can

(15 ounce) pumpkin puree
1 can

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

How To Make pumpkin crunch cake

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).
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pumpkin crunch cake

Ingredients For pumpkin crunch cake

How To Make pumpkin crunch cake

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