Pumpkin Crunch Cake
This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It's like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.
Servings 16 pieces
Calories 371 kcal
15 oz pure pumpkin 1 can 1 1/2 cups granulated sugar 2 teaspoons pumpkin pie spice 1 teaspoon salt 4 eggs 12 oz evaporated milk 1 can 15.25 oz yellow cake mix 1 box Betty Crocker Super Moist Yellow Cake Mix 1 cup pecans toasted and chopped 1 cup butter melted
Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray and set aside. In a large bowl, whisk pumpkin, sugar, pumpkin pie spice, salt, eggs and evaporated milk together until completely smooth. Pour into the bottom of prepared pan. Sprinkle with cake mix evenly and gently press to flatten the top. Sprinkle with chopped pecans and drizzle with melted butter. Bake 60-80 minutes or until cake is completely set. Start checking at 60 minutes to ensure you don't over bake. Cool 10 minutes before cutting and serving with ice cream or whipped cream. Calories: 371 kcal | Carbohydrates: 46 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 9 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 78 mg | Sodium: 483 mg | Potassium: 178 mg | Fiber: 2 g | Sugar: 34 g | Vitamin A: 4605 IU | Vitamin C: 2 mg | Calcium: 135 mg | Iron: 1 mg