Pumpkin Crunch Cake

Pumpkin Crunch Cake

from spaceshipsandlaserbeams.com
55 min

Ingredients

  • 15 ounces pumpkin puree
  • 1 1/2 cup half and half
  • 3/4 cup sugar
  • 1/4 cup light brown sugar (packed)
  • 2 1/2 teaspoons pumpkin pie spice
  • 4 large eggs
  • 1 box yellow cake mix
  • 11/2 cup pecans (chopped )
  • 1 cup butter (melted )
  • whipped topping (optional)

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    Spray a 9x13 baking dish.

  3. 3

    Using a stand mixer or large mixing bowl. Combine pumpkin puree, half and half, sugars, vanilla, and pumpkin pie spice.

  4. 4

    Add eggs one at a time, mixing well after each egg, until all ingredients are well blended.

  5. 5

    Pour pumpkin mixture into greased 9x13 baking dish.

  6. 6

    Spread dry yellow cake mix over pumpkin mixture.

  7. 7

    Sprinkle pecans over dry cake mix.

  8. 8

    Drizzle melted butter over pecans.

  9. 9

    In a preheated oven, bake pumpkin crunch cake for 45 to 50 minutes or until knife inserted in center of cake comes out clean.

  10. 10

    Remove cake and allow to cool completely before serving.

  11. 11

    Serve with whipped topping, if desired.