Pumpkin Crunch Cake

Let me just say that I am not a huge fan of pumpkin pie or really many pumpkin food items.  I would rather eat pecan pie, lemon meringue or a chocolate pie at Thanksgiving.  This though is SO DELICIOUS!!!  I love it and I think it's one of my husband's favorite desserts, especially in the fall.   Just a note, it's way better the next day after it sits in the fridge overnight.  It's hard to resist for breakfast!

This is SUPER easy...

Pumpkin Crunch Cake
1 15-oz. can pumpkin puree
1 15-oz. can evaporated milk
3 eggs
1 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon salt
1 package yellow cake mix
1 1/2 cups chopped pecans
1-1 1/2 cubes butter

Preheat oven to 350.  Lightly grease a 9x13 baking dish.  In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, spices and salt.  Mix well. and spread into the prepared pan.

Spread into the prepared pan.

Sprinkle cake mix over the top of the pumpkin mixture and pat down. 

Sprinkle chopped pecans evenly over the cake mix. 

Cut the butter super thin and layer all of the butter pieces neatly in lines over the whole cake.

Most of the recipes call for melted butter drizzled all over.  The problem is that some of the yellow cake mix gets missed and that's no good.  This way nothing gets missed and it's pure deliciousness.

Bake for 55-60 minutes or until done.

I probably overbaked just a tich because of craziness that was happening during dinnertime. 

Doesn't this look so good?  If you can resist, let it cool down and put it in the fridge overnight.













Pumpkin Crunch Cake Printable Recipe