Pumpkin Crunch Cake
A comforting dessert perfect for fall and Thanksgiving!
Ingredients:
1 can 15 oz pumpkin puree
1 can 12 oz evaporated milk
3 large eggs
1 cup granulated sugar
1 tbsp pumpkin pie spice
1 box yellow cake mix
1/2 cup melted butter
1 cup chopped pecans optional
Instructions:
Preheat your oven to 350F 175C. Grease a 9×13-inch baking dish.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth.
Pour the pumpkin mixture into the prepared baking dish.
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Drizzle the melted butter over the cake mix and sprinkle with chopped pecans if using.
Bake for 50-60 minutes, or until the top is golden and the center is set.
Cool slightly before serving. Enjoy with whipped cream!
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