Pumpkin Crunch Cake

Pumpkin Crunch Cake

from spendwithpennies.com
75 min
15 servings

Pumpkin Crunch Cake is the perfect fall dessert. A rich layer of pumpkin cake is topped with pecans and a simple 2 ingredient streusel.

Ingredients

  • 15 ounces canned pumpkin
  • 12 ounces evaporated milk
  • 3 large eggs
  • ¾ cup sugar
  • 1 tablespoon pumpkin pie spice
  • ¼ teaspoon salt
  • 1 package yellow cake mix
  • 1 cup pecans (chopped)
  • 1 cup unsalted butter (melted)

Directions

  1. 1

    Preheat the oven to 350°F. Grease and flour a 9x13 baking dish and set aside.

  2. 2

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

  3. 3

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

  4. 4

    Drizzle melted butter over the cake mix.

  5. 5

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

  6. 6

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

  7. 7

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