Pumpkin Crunch Cake

1
Suzie Thomas

By
@Vishnaya

This looks super easy and yummy.

Copied from Facebook and I really want to try this one out. Please credit to Pampered Chef by Tricia.

Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
10 Min
Cook:
55 Min
Method:
Bake

Ingredients

  • 1 can(s)
    (15 oz) pumpkin puree
  • 1 can(s)
    (12 oz) evaporated milk
  • 3
    eggs
  • 1 1/2 c
    sugar
  • 1 1/2 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 1 box
    yellow cake mix
  • 1 c
    pecans, chopped (roasted, candied optional)
  • 1 c
    butter/margarine, melted

How to Make Pumpkin Crunch Cake

Step-by-Step

  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish.
  3. Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top.
  4. Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!

Printable Recipe Card

About Pumpkin Crunch Cake

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




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