Pumpkin Crunch Cake
This cake has a delightful crunchy topping thats perfect for the season! Yum.
Ingredients:
1 can 15 oz pumpkin
1 can 12 oz evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1 cup pecans, chopped
1 cup butter, melted
Cool Whip for topping
Instructions:
Preheat your oven to 350F 175C. Grease a 139 baking dish.
In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Using a mixer can make this step easier. Pour the mixture into the prepared baking dish.
Sift the cake mix to remove any lumps, then sprinkle it evenly over the pumpkin mixture. Top with chopped pecans, and drizzle the melted butter over the top.
Bake for 50-55 minutes, or until golden brown. Let cool, then serve chilled or warm with a dollop of Cool Whip.
Enjoy this seasonal favorite with a perfect crunch!