Pumpkin Crunch Cake
We’ve been sharing some Thanksgiving recipes the past few weeks. Today, I’m adding another one to the list, this one for Pumpkin Crunch Cake. My sister-in-law made it last year for Thanksgiving and I liked it so much I asked her for the recipe. I’ve made it myself and we enjoyed it. Very simple to make too. The bottom layer is almost like what you would find in a pumpkin pie. Its like a custard. On top of the pumpkin is a thin layer of cake which is topped with pecans. Serve it plain or with whip cream. De-licious! If you want a change from the traditional pumpkin pie or want to have an extra dessert, this may be it!
This Pumpkin Crunch is simple to make. The bottom layer is almost like what you would find in a pumpkin pie. Its like a custard.
- 15 oz can pumpkin
- 12 oz. can evaporated milk
- 3 eggs
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 box yellow cake mix
- 1 cup butter melted
- 1 cup chopped pecans
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Preheat oven to 350. Grease 9x13 baking pan.
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Combine pumpkin, milk, eggs, sugar, salt and spices. Mix well and pour into prepared pan.
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Sprinkle dry cake mix over pumpkin mixture, then add the pecans on top. Drizzle melted butter over pecans.
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Bake 55 - 60 mins. until cake tester comes out clean. Let cool. Serve with whipped cream or cool whip.