Pumpkin Crunch Cake

1
Jenny Saunders

By
@jennymac

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

Rating:

★★★★★ 3 votes

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

How to Make Pumpkin Crunch Cake

Step-by-Step

  1. Preheat oven to 350 degrees. Thoroughly grease a 13X9 cake pan.
  2. 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.
  3. Pour pumpkin mixture in greased pan. Top with cake mix. Pat the cake mix down. Sprinkle pecans. Pour all over with melted butter.
  4. Bake in 350 oven for 60 minutes or until set. (Jiggles just ever so slightly)
  5. Best served warm. Enjoy with fresh whipped cream or ice cream. If refrigerated the 'crunch topping' will get very hard (from the butter).

Printable Recipe Card

About Pumpkin Crunch Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy




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