Pumpkin Crunch Cake
Pumpkin Crunch Cake is the ultimate fall treat. Top with ice cream and enjoy!
- 1 can 15 ounces pumpkin puree
- 1 can 12 ounces evaporated milk
- 4 eggs
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- pinch of cloves
- 1 teaspoon salt
- 1/2- ish box yellow cake mix if you'd like a more cake-like consistensy, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box
- 1 cup chopped pecans
- 1 cup butter melted
Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
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.
Calories: 530kcal | Carbohydrates: 68g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 407mg | Fiber: 3g | Sugar: 48g