Pumpkin Crunch Cake

Name: Pumpkin Crunch Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12-15
Cuisine: American
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

By Jenny Saunders
@jennymac

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

Rating:

★★★★★ 3 votes5

Comments:

11 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
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How to Make Pumpkin Crunch Cake

Step-by-Step

Preheat oven to 350 degrees. Thoroughly grease a 13X9 cake pan.
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.
Pour pumpkin mixture in greased pan. Top with cake mix. Pat the cake mix down. Sprinkle pecans. Pour all over with melted butter.
Bake in 350 oven for 60 minutes or until set. (Jiggles just ever so slightly)
Best served warm. Enjoy with fresh whipped cream or ice cream. If refrigerated the 'crunch topping' will get very hard (from the butter).