Pumpkin Crunch Cake
By JeanneAnne
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Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup pecans, chopped (roasted, candied optional)
- 1 cup butter/margarine, melted
Details
Preparation
Step 1
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!
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