pumpkin crunch cake

Name: Pumpkin Crunch Cake
Prep time: 10 min
Cook time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 can(s) (15 oz) pumpkin puree; 1 can(s) (12 oz) evaporated milk; 3 - eggs; 1 1/2 cup(s) sugar; 1 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) salt; 1 box(es) yellow cake mix; 1 cup(s) pecans, chopped (roasted, candied optional); 1 cup(s) butter/margarine, melted

(2 RATINGS)

254 Pinches 1 Photo

Suzie Thomas

Portland, OR

Updated on Sep 2, 2014

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.

Rate

Copied from Facebook credit to Pampered Chef by Tricia

prep time 10 Min

cook time 55 Min

method Bake

yield 12 serving(s)

Ingredients

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 - eggs
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1 cup pecans, chopped (roasted, candied optional)
1 cup butter/margarine, melted

How To Make pumpkin crunch cake

Step 1

Preheat oven to 350 degrees.

Step 2

In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish.
Step 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.
Step 4

Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!
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