Pumpkin Crunch Cake
Ingredients:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
4 large eggs
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 box (15.25 oz) yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted
Whipped cream or vanilla ice cream (for serving)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
Prepare the Pumpkin Filling:
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, cloves, and salt.
Mix well until all the ingredients are thoroughly combined.
Assemble the Cake:
Pour the pumpkin mixture into the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
Scatter the chopped pecans over the cake mix layer.
Drizzle the melted butter evenly over the top.
Bake:
Place the baking dish in the preheated oven.
Bake for 50-60 minutes, or until the cake is set and the top is golden brown and crunchy.
The center should be firm when touched lightly.
Cool and Serve:
Allow the cake to cool completely on a wire rack before cutting into squares.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Prep Time: 15 minutes | Cook Time: 50-60 minutes | Total Time: 1 hour 15 minutes
Kcal: Approximately 400 kcal per serving | Servings: 12 servings
