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Pumpkin Crunch Cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Indulgent pumpkin crunch cake with canned pumpkin, creamy evaporated milk, crunchy pecans, and yellow cake mix, topped with whipped cream.
Ingredients:
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 4 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 (15.25 ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup margarine, melted
  • 1 (8 ounce) container frozen whipped topping, thawed
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking pan.
  • In a large bowl, mix pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until well combined. Spread the batter into the prepared pan.
  • Evenly spread the cake mix over the pumpkin batter, gently pressing it down. Sprinkle the chopped pecans on top of the cake mix and drizzle with melted margarine for extra richness.
  • Bake in the preheated oven for 60 to 80 minutes or until a toothpick inserted into the center comes out clean. Serve with a dollop of whipped topping.

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