Pumpkin Crunch Cake

This pumpkin cake is more custard-y than cake, but is delicious nonetheless. If you're a big pecan lover, feel free to add even more pecans!

Photo by Julie W.

PREP TIME

10

minutes

TOTAL TIME

65

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

65

minutes

SERVINGS

6

servings

Ingredients

  • 1

    box yellow cake mix

  • 1

    can (15-ounce) pumpkin puree

  • 1

    can (12-ounce) evaporated milk

  • 3

    large eggs

  • 1 1/2

    cups sugar

  • 1

    teaspoon cinnamon

  • 1/2

    teaspoon salt

  • 1 1/2

    cups pecans, chopped (the original recipe called for 1/2 cup)

  • 1

    cup butter, melted

Directions

Heat oven to 350°F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50 to 55 minutes.

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