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
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1 can(s)(15 ounce) pumpkin puree
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1 can(s)evaporated milk
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1/2 csugar
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4eggs
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1 tspvanilla extract
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1/2 tspsalt
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2 tsppumpkin pie spices
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1 boxyellow/french vanilla cake mix
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1 cpecans, chopped
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2 stickbutter, melted
How to Make Pumpkin Crunch Cake
- 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).