pumpkin crunch cake

Name: Pumpkin Crunch Cake
Prep time: 10 min
Cook time: 50 min
Yield: 12
Cuisine: American
Ingredients: 15 ounce(s) can pumpkin; 12 ounce(s) can evaporated milk; 3 large eggs; 1 1/2 cup(s) sugar; 1 1/2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) salt; 1 box(es) yellow cake mix; 1 cup(s) pecans; 1 cup(s) melted butter

review

Recipe by

barbara lentz

@blentz8

beulah, MI

My husband loved this cake. A great fall dessert

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yield 12 serving(s)

prep time 10 Min

cook time 50 Min

method Bake

Ingredients For pumpkin crunch cake

15 oz

can pumpkin
12 oz

can evaporated milk
3 lg

eggs
1 1/2 c

sugar
1 1/2 tsp

ground cinnamon
1/2 tsp

salt
1 box

yellow cake mix
1 c

pecans
1 c

melted butter

How To Make pumpkin crunch cake

1
Mix first 6 ingredients together and place in a greased 9 x 13 pan. Pour pumpkin mixture into pan.

2
Sprinkle the box of cake mix over top. Top with pecans. Drizzle butter over top.
3
Bake at 350 degrees for 40 to 50 minutes
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pumpkin crunch cake

Ingredients For pumpkin crunch cake

How To Make pumpkin crunch cake

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