Pumpkin Crunch Cake*

By srumbel

Ingredients

• 1 can (15 ounces) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 4 eggs
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• pinch of cloves
• 1 teaspoon salt
• 1/2 -ish box yellow cake mix (if you'd like a more cake-like consistensy, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box)
• 1 cup chopped pecans
• 1 cup butter, melted

Preparation

Step 1

Line a 9x13 pan with parchment paper. Preheat oven to 350 degrees.

In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.

Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.

Sprinkle with the chopped pecans.

Pour the melted butter evenly over the top of the cake.

Bake for 60-70 minutes or until the top is lightly browned and the custard is set.

Serve warm or cold. Store in the refrigerator.