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Pumpkin Crunch Cake Recipe

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This recipe for Pumpkin Crunch Cake is from Tammy's Collection of Recipes Through the Years, 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:  
15 ounces canned pumpkin
12 ounces evaporated milk
3 large eggs
¾ cup sugar
1 tablespoon pumpkin pie spice
¼ teaspoon salt
1 package yellow cake mix
1 cup pecans chopped
1 cup unsalted butter melted
Directions:
Directions:
Preheat oven to 350°F. Grease and flour a 9x13 pan and set aside.

In a bowl, combine pumpkin, milk, eggs, sugar, pumpkin pie spice, & salt. Pour into the prepared pan.

Gently sprinkle the cake mix powder over the pumpkin mixture and top with pecans.

Drizzle melted butter over the cake mix & pecans layer.

Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.

Remove from oven and uncover (be careful, the steam will be hot). Cool completely.

Cut into squares and serve with ice cream.

 

 

 

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