Pumpkin Crunch Cake

By srumbel

This Pumpkin Crunch Cake recipe has been floating around the universe for quite some time, many of you may have made something similar in the past. It’s super easy, using minimal ingredients and a simple assembly (love that). The bottom layer tastes like sweet pumpkin pie, the top is crunchy and almost stressel like in texture. Topped with some freshly whipped cream or cool whip, this is a baby is a sure fire win, friends. Put it on your list as a must make this fall. Hope you love it!
from jamiecooksitup.net

Ingredients

• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can evaporated milk
• 3 eggs
• 1 1/2 C sugar
• 1 Tb pumpkin pie spice
• 1/2 tsp salt
• 1 box Butter Golden Cake Mix
• 1 C butter, melted
• 1 C pecans, chopped

Details

Preparation time 10mins
Cooking time 70mins

Preparation

Step 1

1. Preheat your oven to 350 degrees.
2. Into a small mixing bowl combine 1 (15 ounce) can pumpkin, 1 (12 ounce) can of evaporated milk, 3 eggs, 1 1/2 C sugar, 1 Tb pumpkin pie spice and 1/2 tsp salt. Whisk it together.
3. Spray a 9x13 pan with cooking spray and pour the pumpkin mixture inside.
4. Grab 1 box of Butter Golden Cake mix (yellow or white would work as well). Carefully sprinkle it on the pumpkin filling.
5. Pour 1 C melted butter over the top of the cake mix, drizzling it carefully and as evenly as possible.
6. Bake (uncovered) for 25 minutes.
7. Carefully remove the pan from the oven and sprinkle 1 C chopped pecans evenly over the top of the cake.
Cover it with foil and return it to the oven to bake for an additional 30-35 minutes.
8. Remove from the oven when the top is crispy and golden and the filling has set up. Allow it to cool to room to temperature. Refrigerate for 2-3 hours. Serve chilled with freshly whipped cream, or a nice dollop of cool whip.
Yield: 12 servings