Menu Enter a recipe name, ingredient, keyword...

Pumpkin Crunch Cake with Cinnamon Whipped Cream, Bourbon Salted Caramel and Chocolate Chips

By

Google Ads
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.

You'll also love

Review this recipe

Great Pumpkin Cookies Pumpkin Cake with Apple Cider Glaze