The Best Pumpkin Crunch cake
This easy pumpkin fall dessert is made with cake me and a handful of other ingredients that you probabaly already have in your pantry!
Servings: 18 servings
Calories: 312Calories
Ingredients
- 15 oz pumpkin puree
- 1 cup granulated sugar
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 4 eggs
- 12 oz evaporated milk
- 1 box yellow cake mix
- 1 cup pecans chopped, read notes
- 1 cup butter melted
Instructions
- Preheat the oven to 350F then spray a 9x13 pan with a nonstick cooking spray then set aside.
- In a large bowl, whisk the pumpkin puree, sugar, pumpkin pie spice, salt, eggs, and evaporated milk until combined. Pour into the prepared pan.
- Evenly sprinkle the cake mix and gently press down to flatten. Don't press too hard, we just want the layer of yellow cake mix to be even. Sprinkle with the chopped pecans, and drizzle the melted butter on top making sure to get some butter everywhere.
- Bake in the preheated oven for 50-55 minutes. or until the tip is turning golden brown. Cool down completely before slicing, and derving with ice cream or whipped cream on top. Add caramel if you want to elevate it.
Nutrition
Calories: 312Calories | Carbohydrates: 34g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 381mg | Potassium: 232mg | Fiber: 2g | Sugar: 24g | Vitamin A: 4124IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 2mg