Pumpkin Crunch Cake Recipe-
You cannot go wrong with this pumpkin crunch yellow cake mix dessert. It’s so easy and turns out delicious.. This is fall baking for those who don’t bake {ha!!}
This recipe is one I make every fall without fail! Quick, easy and delicious it is the perfect trifecta of fall dessert…
Pumpkin Crunch Cake
Ingredients
- 2 Cups Pumpkin {not pie mix}
- 1 {12 oz} can evaporated milk
- 4 eggs
- 1.5 C white sugar
- 1 tsp salt
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1 box yellow cake mix
- 1 stick melted butter
- 3/4 cup chopped pecans
Instructions
- Preheat oven to 350/190. Grease a 9 x 13 pan. Mix Pumpkin, eggs, sugar, salt and spices together. Pour into the greased pan. Sprinkle the cake mix over the top of the pumpkin mixture. Poke the dry mix into the pumpkin. Pour the melted butter over the dry mix and then sprinkle on the chopped nuts. Bake for 50 min to 1 hour... a tooth pick should come out clean... bake no longer than 1 hr and 15 min.
Gerry Burgess says
Your recipe doesn’t mention when to mix in the evaporated milk. Does it mix in with the pumpkin or later? Pumpkin crunch cake