If you're looking for a tasty pumpkin crunch cake to eat this fall season, you've come to the right place. With soft pumpkin flavors and a scoop of whipping cream, this Pumpkin Crunch Cake recipe is a must-make. This simple recipe can be made with ingredients that are commonly found in every kitchen, with the end result making you lick your fingers.
Ingredients
2Cpumpkin puree
1 - 12ozcan evaporated milk
4large eggs
1/2Csugar
1/2Clight brown sugar, packed
2tspvanilla extract
1tbsppumpkin pie spice
1tspkosher salt
1 - 15.25ozbox of yellow cake mix
1Cchopped pecans
1Cunsalted sweet cream butter, melted
Instructions
Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, sugar, vanilla and pumpkin pie spice until smooth and combined
Pour batter into the baking dish
Sprinkle the cake mix evenly onto the batter and lightly press the cake mix into the batter
Sprinkle the chopped pecans onto the cake mix
Drizzle the melted butter onto the cake mix
Bake in the oven for 40 minutes
Check and see if the cake is still jiggly. If so, cover with foil and bake for another 10 minutes
If the cake is set and doesn't jiggle as much, remove from the oven and allow to cool completely