Pumpkin Crunch Cake
If you’re looking for a tasty pumpkin crunch cake to eat this fall season, you’ve come to the right place. With soft pumpkin flavors and a scoop of whipping cream, this Pumpkin Crunch Cake recipe is a must-make. This simple recipe can be made with ingredients that are commonly found in every kitchen, with the end result making you lick your fingers.
INGREDIENTS:
2 C pumpkin puree
1 – 12 oz can evaporated milk
4 large eggs
1/2 C sugar
1/2 C light brown sugar, packed
2 tsp vanilla extract
1 tbsp pumpkin pie spice
1 tsp kosher salt
1 – 15.25 oz box of yellow cake mix
1 C chopped pecans
1 C unsalted sweet cream butter, melted
DIRECTIONS:
Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, sugar, vanilla and pumpkin pie spice until smooth and combined
Pour batter into the baking dish
Sprinkle the cake mix evenly onto the batter and lightly press the cake mix into the batter
Sprinkle the chopped pecans onto the cake mix
Drizzle the melted butter onto the cake mix …
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