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!
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.
