I was recently introduced to this sweet, buttery, pumpkin dessert, and I was so relieved to find out that it’s a pretty simple to make! It would go wonderfully with a Thanksgiving menu, but would also be a comforting breakfast item over a slow morning. Either way, we’ll be making this one again!
The bottom layer of the cake is pumpkin, eggs, evaporated milk, sugar, and spices….followed by a layer of yellow cake mix….next comes the pecans (which are wonderful after toasted in the oven), then drizzle with melted butter. Finally, after cooling, top with whipped cream! Throw on a sprinkle of cinnamon, and there you have a delicious fall treat 🙂
Pumpkin Cake Crunch
Ingredients
- 1 box yellow cake mix
- 15 oz. pumpkin
- 12 oz. evaporated milk
- 3 eggs
- 1 1/2 c. sugar
- 1 t. cinnamon
- 1/2 t. salt
- 3/4 c. chopped pecans
- 1 c. butter melted
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 pan. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in large bowl. Pour into 9x13 inch pan. Sprinkle the dry cake mix evenly over the pumpkin mixture. Top with pecans. Lastly, drizzle melted butter over pecans. Bake for 50-60 minutes or until golden brown. Let cool, then top with whipping cream or whipped topping
Servings: 16 servings
I had the joy of sampling this deLIGHTful
fall goodie with Molly and friends. What a sumptuous way to engage in conversation and gratitude!