Description
A delicious and easy-to-make pumpkin crunch cake with a crunchy topping.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup melted butter
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and cloves.
- Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin layer.
- Top with chopped pecans.
- Drizzle melted butter over the top.
- Bake for 50-60 minutes or until golden brown.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator.
- Serve with whipped cream or ice cream for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American