Pumpkin Crunch Cake


Pumpkin Crunch Cake


• 1 can (15 oz) pumpkin

• 1 can (12 oz) evaporated milk

• 3 large eggs

• 1 1/2 cups sugar

• 1 t. cinnamon

• 1/2 t. salt

• 1 box yellow cake mix

• 1 c. pecans, chopped

• 1 c. butter, melted

• Cool Whip


Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.) Pour into a greased 13×9 baking dish.

Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of whipped topping.

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