Pumpkin Crunch Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 can (15 oz) pumpkin puree
1 can (12 oz) evaportated milk
3 eggs
1 1/2 cups sugar (can substitute 3/4 truvia blend)
1 1/2 tsp cinnamon
1/2 tsp salt
1 box yellow cake mix
1 cup pecans
1 cup butter melted
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Directions: |
Directions:1. Preheat oven to 350º
2. In a large bowl, whisk together pumplin, evaporated milk, eggs, sugarm cinnamon and salt
3. Pour into greased 9x13 baking dish.
4. Layer dry cake mix evenly on top of pumpkin mixture.
5. Sprinkle pecans on top of cake mix
6. Drizzle melted butter evenly over the top
7. Bake for 50-55 minutes or until golden brown
8. Serve either warm or chilled with whipped cream! |
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Number Of
Servings: |
Number Of
Servings:32 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This was popular at field hockey tailgates! This recipe works with many substitutions:
1. I have made it in a catering foil half-pan
2. Milk: I use evaporated skimmed milk - you can also substitute coconut milk and i bet almnd milk would work fine
3. Spices: In addition to cinnamon I like to add some nutmeg and even pumpkin pie spice- 1 tsp each or you can just stick with the cinnamon
4. Sugar: You can experiment with sugar substitutions - Truvia works (1/2 the amount)
5. Cake Mix: You can use gluten free, or even white cake mix or spice cake mix
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