Pumpkin Crunch Cake

Name: Pumpkin Crunch Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 15 servings
Cuisine: American
Ingredients: 15 ounces pumpkin puree; 12 ounces evaporated milk; 3 large eggs; ¾ cup granulated sugar; 1 tablespoon pumpkin pie spice; ¼ teaspoon salt; 15.25 ounces yellow cake mix; 1 cup chopped pecans; 1 cup unsalted butter melted

1h 15m·American

Prep15 min

Cook1h

Total1h 15m

Spendwithpennies

Instructions

7 steps

Preheat the oven to 350°F. Grease and flour a 9×13 baking dish and set aside.

In a large bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.

Gently sprinkle the dry cake mix powder over the pumpkin batter and top with the pecans.

Drizzle melted butter over the cake mix.

Bake uncovered for 25 minutes uncovered. Cover with foil and bake for an additional 25 minutes.

25 min

Remove from oven and uncover (be careful, the steam will be hot) and cool completely.

Cut into squares and serve with a scoop of vanilla ice cream or whipped cream.

Progress

0 / 7 steps

Nutrition

Per serving (based on 15 servings)

Calories

372cal

Protein

5.0g

Carbs

44.0g

Fat

21.0g

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Pumpkin Crunch Cake Recipe

This Pumpkin Crunch Cake recipe couldn't be more simple and crave-able. The cake features warming pumpkin pie spice and a crunchy pecan topping, served with whipped cream.