Pumpkin Crunch Cake
Summary
Yield | |
---|---|
Source | Buns in My Oven |
Prep Time | 30 minutes |
Category | Desserts |
Cuisine | American |
Tags | Thanksgiving |
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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