Pumpkin Crunch Cake
Copied from Facebook and I really want to try this one out. Please credit to Pampered Chef by Tricia.
1 can(s)(15 oz) pumpkin puree
1 can(s)(12 oz) evaporated milk
1 1/2 csugar
1 1/2 tspcinnamon
1 boxyellow cake mix
1 cpecans, chopped (roasted, candied optional)
1 cbutter/margarine, melted
How to Make Pumpkin Crunch Cake
- Preheat oven to 350 degrees.
- In a large bowl, whisk together pumpkin, evaporated milk, eggs, sugar, cinnamon and salt. Pour into greased 13×9 baking dish.
- Layer DRY cake mix evenly on top of pumpkin mixture. Sprinkle pecans on top of cake mix. Drizzle melted butter evenly over the top.
- Bake for 50-55 minutes or until golden brown. Serve either warm or chilled with cream!