Pumpkin Crunch Cake

By jolofson

Ingredients

• 1 15 ounce can pumpkin puree
• 1 12 ounce can evaporated milk
• 4 large eggs
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 2 teaspoons vanilla
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt
• 1 box yellow cake mix
• 1 cup chopped pecans
• 1 cup melted butter

Preparation

Step 1

Preheat oven to 350. Butter a 9x13 baking pan

In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt until well combined and smooth


Pour mixture into prepared pan and spread into an even layer

Sprinkle dry cake mix evenly over the pumpkin mixture and use your hands to gently press it into the batter.

Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.

Bake for 40 minutes. Check cake and if the top is becoming too brown cover with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set.

Remove pan to a wire rack to cool completely. Chill for a few hours before serving

If desired top with whipped cream