Pumpkin Crunch Cake

Submitted by Beamer42 on September 19, 2012 - 10:33am
Pumpkin Crunch Cake

Summary

Yield
SourceBuns in My Oven
Prep Time30 minutes
CategoryDesserts
CuisineAmerican
TagsThanksgiving

Description

Pumpkin AND crunchiness…now this is a great combo b/c usually everything with pumpkin is smooth and I love some crunchy textures mixed into things!

Ingredients

  • 15 oz pumpkin puree
  • 12 oz evaporated milk
  • 4 eggs
  • 1 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 pinch cloves
  • 1 tsp salt
  • 1/2 Yellow cake mix
  • 1 cup chopped pecans
  • 1 cup Butter Melted

Instructions

Line a 9x13 pan with parchment paper.

Preheat oven to 350 degrees.

In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.

Pour into the prepared baking dish.

Sprinkle the top with yellow cake mix.

I prefer a half of a box, but use more if you want it to be very cakey.

Sprinkle with the chopped pecans.

Pour the melted butter evenly over the top of the cake.

Bake for 60-70 minutes or until the top is lightly browned and the custard is set.

Serve warm or cold.

Store in the refrigerator.

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