Pumpkin Crunch Cake with Cinnamon Whipped Cream, Bourbon Salted Caramel and Chocolate Chips
By cecelia26_
Rate this recipe
4.4/5
(19 Votes)
Ingredients
- 1 (15 oz.) Can Pumpkin Puree (NOT pumpkin pie mix)
- 1 (12 oz.) Can Evaporated Milk
- 3 Large Eggs, room temperature
- 1 1/2 c. Sugar
- 1 t. Cinnamon
- Dash of Salt
- 1 t. Pure Vanilla Extract
- 1 (18.25 oz.) Spice Cake Mix
- 1 1/2 c. Pecans
- 1 c. Unsalted Butter, melted
- Cinnamon Whipped Cream
- Chocolate Chips
- Caramel Sauce
Details
Adapted from dessertedplanet.com
Preparation
Step 1
1.Preheat oven to 350 degrees. Grease a 10½ inch springform pan or 9×13 cake pan. I used a springform pan which did leak a little so I put a large, round baking pan under it.
2.In a large bowl, whisk together the pumpkin, milk, eggs, sugar, cinnamon, salt and vanilla. Pour into the pan and sprinkle the cake mix on top (I only used about ¾ of the cake mix because I used a springform pan), then the pecans and drizzle with the melted butter. Bake for 1 hour or until the middle of the cake is firm (mine took about 1 hour and 10 minutes). Cool completely. Top with cinnamon whipped cream, caramel and chocolate chips.
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