Name: Pumpkin Pie Crunch Cake Recipe
Prep time: 10 min
Cook time: 50 min
Yield: 15
Ingredients: 15.5 oz canned pumpkin; 12 oz evaporated milk; 3 eggs; ¾ cup sugar; ¼ tsp salt; 1 tbsp pumpkin pie spice; 1 pkg yellow cake mix; 1 cup pecans; 1 cup unsalted butter

Pumpkin Pie Crunch Cake Recipe

How To Make Pumpkin Pie Crunch Cake

This pumpkin pie-based crunch cake is the opposite of the classic pie recipe. The crust is soft and creamy while the topping has a crunchy texture.

Preparation: 10 minutes

Cooking: 50 minutes

Cool Time: 45 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

15.5ozcanned pumpkin
12ozevaporated milk
3eggs,large
¾cupsugar
¼tspsalt
1tbsppumpkin pie spice,homemade or store bought
1pkgyellow cake mix
1cuppecans,chopped
1cupunsalted butter,melted

Instructions

Preheat oven to 350 degrees F. Grease and flour a 9×13-inch pan and set aside.
In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice. 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 and pecans layer.
Bake 25 minutes uncovered. Cover with foil and bake an additional 25 minutes.
Remove from oven and uncover. Cool completely.
Cut into squares and serve with ice cream.