Pumpkin Crunch Cake Recipe
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
- 4 eggs
- 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.
Calories: 292kcalCarbohydrates: 36gProtein: 3gFat: 16gSaturated Fat: 8gCholesterol: 64mgSodium: 289mgPotassium: 53mgFiber: 1gSugar: 24gVitamin A: 380IUVitamin C: 1mgCalcium: 74mgIron: 1mg