Monday, September 17, 2012

Pumpkin Crunch Cake

This is definitely more pie like than cake like. It is pretty much just pumpkin pie on the bottom with a crunchy crumbly top. I wasn't too fond of the yellow cake mix flavor. Next time I would find a more homemade tasting crumbly topping for this.

Pumpkin Crunch Cake

  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
  • 1 cup butter, melted
Heat oven to 350 degrees F.  Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

Recipe and photo source: The Picky Apple

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