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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Pumpkin Pie Crunch Cake Recipe

1.5 stars - based on 1 vote
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This recipe for Pumpkin Pie Crunch Cake is from Recipes My Mother Never Gave Me, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
½ cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 box classic yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) butter, melted
Directions:
Directions:
1. Preheat oven to 350 degrees. Lightly grease a 13- x 9-inch baking pan.

2. Place pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, and salt in a large bowl. Using an electric mixer on medium speed, beat mixture until combined. Pour into the prepared pan.

3. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans.

4. Bake until golden brown, about 55 minutes. Cool. Serve chilled (or warm).
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This goes out to all my fellow pumpkin lovers out there! It's one of those magic cake recipes that when you bake it, you have a pumpkin pie filling on the bottom and a crunchy, buttery topping. This will definitely become a family favorite during the holidays this year.

 

 

 

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