Pumpkin Crunch Cake Is A Must-Make During The Fall Season. It Entails All Of The Smooth Pumpkin Flavors, Topped With Crunchy Pecans And A Dollop Of Whipped Cream.
1 15 oz. can pumpkin puree
1 12 oz. can evaporated milk
1 cup sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1 box yellow cake mix
1 cup pecans chopped
1 cup unsalted butter melted
1 8 oz. container whipped topping frozen
- Preheat oven to 350°.
- In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix well (the batter will be runny).
- Grease a 9 x 13 pan and pour in the batter. Sprinkle the yellow cake mix on top of the batter. Gently pat the cake mix down completely covering the batter.
- Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.
- Bake for 60-80 minutes or until done. Allow the cake to stand for 5-10 minutes before serving. Top each slice with whipped cream or ice cream.
Recipe by: lilluna.com