This Pumpkin Crunch Cake is a great way to enjoy the rich flavors of fall. The cake has a creamy pumpkin filling and a crunchy layer of cake mix, pecans, and melted butter on top. The textures and flavors are just right. This dessert is simple to make and will be a hit at any party or holiday get-together. This Pumpkin Crunch Cake will satisfy your pumpkin cravings whether you eat it as a cozy treat on a cold night or as a celebration dessert for Thanksgiving.
Ingredients: 1 can 15 oz pumpkin puree. 1 can 12 oz evaporated milk. 3 large eggs. 1 cup granulated sugar. 1 teaspoon ground cinnamon. 1 box 15.25 oz yellow cake mix. 1 cup chopped pecans. 1 cup unsalted butter, melted.
Instructions: Preheat the oven to 350F 175C. In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon. Mix until well combined. Pour the pumpkin mixture into a greased 9x13-inch baking dish. Sprinkle the dry cake mix evenly over the pumpkin mixture. Top with chopped pecans. Drizzle melted butter evenly over the top. Bake in the preheated oven for 50-60 minutes or until the top is golden brown and the center is set. Allow the cake to cool slightly before serving. Serve warm or at room temperature. Enjoy your delicious Pumpkin Crunch Cake!
Prep Time: 10 minutes
Cook Time: 50 minutes
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