Pumpkin Crunch Cake
Ingredients:
1 can 15 oz pumpkin purée
1 can 12 oz evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1 cup pecans, chopped
1 cup butter, melted
Cool Whip, for topping
Directions:
Preheat the Oven:
Preheat your oven to 350F 175C. Grease a 13×9-inch baking dish.
Prepare the Pumpkin Mixture:
In a large mixing bowl, combine the pumpkin purée, evaporated milk, eggs, sugar, cinnamon, and salt. Mix until the ingredients are fully combined and smooth.
Assemble the Cake Layers:
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly. Sift the yellow cake mix and sprinkle it evenly over the pumpkin layer.
Add Pecans and Butter:
Sprinkle the chopped pecans over the cake mix. Drizzle the melted butter evenly over the top of the pecans.
Bake:
Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the center is set.
Cool and Serve:
Allow the cake to cool completely. Serve it chilled or slightly warm, topped with a dollop of Cool Whip.
This Pumpkin Crunch Cake is a delightful mix of creamy pumpkin and crunchy pecan layersperfect for fall gatherings or any special occasion!
Nutritional Information:
Prep Time: 10 minutes Cooking Time: 50-55 minutes Total Time: 1 hour 5 minutes
Servings: 12 servings
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