Pumpkin Crunch Cake
This pumpkin crunch cake tastes great and is really easy to make with canned pumpkin and cake mix! Perfect for fall gatherings and holidays.
Ingredients
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1 (15 ounce)-can pumpkin puree
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1 (12 fluid-ounce) can evaporated milk
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1 ½ cups white sugar
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4 large eggs
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2 teaspoons pumpkin pie spice
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1 teaspoon salt
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1 (15.25-ounce) package yellow cake mix
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1 cup chopped pecans
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1 cup butter, melted
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1 (8-ounce) container frozen whipped topping (optional)
Description
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Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking pan.
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Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.
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Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted butter.
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Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 60 to 80 minutes.
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