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pumpkin crunch cake

(2 ratings)
Vishnaya avatar
Recipe by
Suzie Thomas
@Vishnaya
Portland, OR

This looks super easy and yummy. Copied from Facebook and I really want to try this one out. Please credit to Pampered Chef by Tricia.

►
(2 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For pumpkin crunch cake

  • 1 can
    (15 oz) pumpkin puree
  • 1 can
    (12 oz) evaporated milk
  • 3
    eggs
  • 1 1/2 c
    sugar
  • 1 1/2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 1 box
    yellow cake mix
  • 1 c
    pecans, chopped (roasted, candied optional)
  • 1 c
    butter/margarine, melted

How To Make pumpkin crunch cake

  • 1
    Preheat oven to 350 degrees.
  • 2
    In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish.
  • 3
    Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top.
  • 4
    Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!
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