Skip to content Skip to sidebar Skip to footer
Home / Cake

Pumpkin Crunch Cake

Oleh dori 1 comment




Pumpkin Crunch Cake

yields 1 - 9x13 inch cake

Ingredients:
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 4 eggs
  • 1 1/2 cups white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup margarine, melted
  • 1 (8 ounce) container frozen whipped topping, thawed

Instructions:
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
  3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
  4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.



1 comment for "Pumpkin Crunch Cake"

  1. CarolNovember 29, 2013 at 5:17 AM

    This sounds good. I might try using a spice cake mix instead of yellow and see how it turns out.

    ReplyDelete