Pumpkin Crunch Cake (Print Version)
# Ingredients:
01 -
1 can (15 oz) pumpkin.
02 -
1 can (12 oz) evaporated milk.
03 -
3 large eggs.
04 -
1 1/2 cups sugar.
05 -
1 teaspoon cinnamon.
06 -
1/2 teaspoon salt.
07 -
1 box yellow cake mix.
08 -
1 cup pecans, chopped.
09 -
1 cup butter, melted.
10 -
Cool Whip (for serving).
# Instructions:
01 -
Preheat your oven to 350 degrees Fahrenheit.
02 -
In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Use a mixer to blend until smooth.
03 -
Pour the pumpkin mixture into a greased 13×9-inch baking dish.
04 -
Sift the yellow cake mix to remove any lumps and sprinkle it evenly over the pumpkin mixture. Top with chopped pecans.
05 -
Drizzle the melted butter evenly over the pecans and cake mix.
06 -
Bake for 50-55 minutes or until the top is golden brown.
07 -
Let the cake cool. Serve chilled or warm, topped with a dollop of Cool Whip.