A ‘cake-mix-easy’ dessert for holidaysor any day!
Recipe: Pumpkin Crunch Cake
2 cups pumpkin puree1 (12-ounce) can evaporated milk4 large eggs1 1/2 cups granulated sugar2 teaspoons pumpkin pie spice1 teaspoon salt1 (18.25-ounce) package yellow cake mix1 cup chopped pecans1 cup butter, melted1 (7-ounce) container whipped topping
Preheat oven to 350°F (175°C).Grease a 9 x 13 x 2-inch baking pan.
Combine pumpkin puree, evaporated milk,eggs, sugar, pumpkin pie spice andsalt. Mix well and spread into prepared pan.
Sprinkle cake mix evenly over top of pumpkinmixture and pat down. Sprinkle choppedpecans next and then drizzle melted butter over all.
Bake for 1 hour, or until knife insertedin center comes out clean. Cool completelyand spread whipped topping onto cake.
Makes 12 servings.
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