Pumpkin Crunch Cake

This Pumpkin Crunch Cake, from our Volume 3 the Dump Cooking Cookbook, is a delightful fall dessert that combines the warmth of spiced pumpkin with the irresistible crunch of toasted pecans. Topped with a dollop of whipped topping or vanilla ice cream, this dessert will be a family favorite.

Author: Kim Kubik

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EASY PUMPKIN CRUNCH CAKE

This Pumpkin Crunch Cake is a delightful fall dessert that combines the warmth of spiced pumpkin with the irresistible crunch of toasted pecans. Topped with a dollop of whipped topping or vanilla ice cream, this dessert will be a family favorite.

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Ingredients

• 1 (15 oz) can of pumpkin
• 1 (12 oz) can of evaporated milk
• 3 eggs
• 1 1/2 cups of sugar
• 1 1/2 teaspoons of cinnamon
• 1/2 teaspoon salt
• 1 box of yellow cake mix
• 1 cup of pecans, chopped
• 1 cup butter, melted

Instructions

1. Heat oven to 350°. Spray a 9x13 pan with cooking spray.
2. Whisk together the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt.
3. Spread pumpkin mixture evenly in bottom of pan. Sprinkle the dry cake mix evenly over the pumpkin mixture.
4. Top with chopped pecans, spreading them evenly over the cake mix.
5. Drizzle 1 cup of melted butter evenly over the pecans and cake mix layer.
6. Bake for 50 to 60 minutes, or until the top is golden brown and the pumpkin layer is set.
7. Let it cool for about 20 minutes before serving.