AuthorNorma OlyaDifficultyBeginnerThe easiest pumpkin cake! Pumpkin Crunch Cake has a layer of creamy pumpkin pie filling and it’s topped with cake mix, pecans, and butter. The topping bakes up so crunchy and delicious!
Preheat oven to 350 degrees F. Lightly grease one 9x13 inch baking pan.
Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.
Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted butter all over top.
Bake at 350 degrees F (175 degrees C) for about 60 - 70 minutes, until a toothpick inserted into the center comes out clean.
Top cooled cake with whipped cream before serving.
Ingredients
Directions
Preheat oven to 350 degrees F. Lightly grease one 9x13 inch baking pan.
Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.
Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted butter all over top.
Bake at 350 degrees F (175 degrees C) for about 60 - 70 minutes, until a toothpick inserted into the center comes out clean.
Top cooled cake with whipped cream before serving.
