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| A yummy piece of Pumpkin Crunch Cake! |
I didn't realize that I had never posted this recipe until it showed up as a memory in my Facebook page from 5 years ago. I ended up making it on Saturday and took it to church for our after service social. It disappeared in minutes.
It's a little bit messy--sort of like a pumpkin pie without a bottom crust, but everyone loves it. I think it would be even better with a nice scoop of vanilla ice cream, but it was gone before I had a chance to do a taste test!
Pumpkin Crunch Cake
Ingredients:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1 1/2 cups chopped pecans (the original recipe called for 1/2 cup, but I think it needed more)
1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan.
Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans.
Drizzle melted butter over pecans.
Bake 50-55 minutes.
When cool cut into squares. Serve with whipped topping or vanilla ice cream.
