Pumpkin Crunch Cake

Pumpkin Crunch Cake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    can (15 oz) pumpkin puree

  • 1

    can (12 oz) evaporated milk

  • 3

    eggs

  • cups sugar

  • tsp cinnamon

  • ½

    tsp salt

  • 1

    box yellow cake mix

  • 1

    cup pecans, chopped (roasted, candied optional)

  • 1

    cup butter/margarine, melted

Directions

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!


Nutrition

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