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Pumpkin Crunch Cake

VegetarianGastro-PubOven

Time: 1 hour 15 minutes

Yield: 15 servings

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About

Pumpkin Crunch Cake is like three desserts in one! The filling is a creamy, warmly-spiced pumpkin pie filling, while the topping is the tender, buttery goodness of a dump cake. As for the third dessert it pays homage to, well that would be a cobbler, as the topping also contains crunchy pecans! You'll find something, or lots of things, to love about Pumpkin Crunch Cake!

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Ingredients

  • flour, to taste, for dusting the baking dish
  • 15 ounces canned pumpkin
  • 12 ounces evaporated milk
  • 3 large eggs
  • 3/4 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 (15.25-ounce) box yellow cake mix
  • 1 cup pecans, chopped
  • 1 cup unsalted butter, melted

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 9x13-inch baking dish and then, using the flour, lightly dust the greased dish.

Step 3 -In a large bowl, add the pumpkin, the evaporated milk, the eggs, the sugar, the pumpkin pie spice, and the salt and whisk to combine.

Step 4 -Pour the pumpkin mixture into the prepared baking dish.

Step 5 -Gently sprinkle the cake mix over the pumpkin batter in the baking dish.

Step 6 -Top the cake mix layer with the pecans.

Step 7 -Drizzle the melted butter over the pecan layer.

Step 8 -Bake uncovered for 25 minutes.

Step 9 -Cover the cake with foil and bake until it is cooked through, about 25 minutes.

Step 10 -Transfer the cake from the oven and uncover it carefully.

Step 11 -Allow the cake to cool completely.

Step 12 -Serve.

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