Pumpkin Crunch Cake
By
Jenny Saunders
@jennymac
1
Looking for something new for T-day? Great alternative from the usual pumpkin pie. Great warm or cold.
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
How to Make Pumpkin Crunch Cake
- 1Preheat oven to 350 degrees. Thoroughly grease a 13X9 cake pan.
- 2Place 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.
- 3Pour pumpkin mixture in greased pan. Top with cake mix. Pat the cake mix down. Sprinkle pecans. Pour all over with melted butter.
- 4Bake in 350 oven for 60 minutes or until set. (Jiggles just ever so slightly)
- 5Best served warm. Enjoy with fresh whipped cream or ice cream. If refrigerated the 'crunch topping' will get very hard (from the butter).
