Pumpkin Crunch Cake
Pumpkin Crunch Cake

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, pumpkin crunch cake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Pumpkin Crunch Cake is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Pumpkin Crunch Cake is something that I have loved my whole life.

A creamy layer of pumpkin puree, evaporated milk, and eggs is topped with yellow cake mix and melted butter in this easy pumpkin crunch cake. Pumpkin Crunch Cake combines pumpkin, cake mix, shredded coconut and chopped nuts to make a chewy, moist dessert or any time you need a snack. Pumpkin Crunch Cake is brimming with fall flavors. Top each slice with a dollop of whipped cream and chopped pecans to create the perfect pumpkin dessert.

To begin with this recipe, we must first prepare a few ingredients. You can cook pumpkin crunch cake using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Crunch Cake:
  1. Take 1-15 OZ can pumpkin puree
  2. Take 1-12 OZ can evaporated milk
  3. Get 4 eggs
  4. Take 1 1/2 cups sugar
  5. Make ready 2 tsp pumpkin pie spice
  6. Get 1 tsp salt
  7. Get 1/2 ish box of yellow cake mix
  8. Get 1 Cup pecans
  9. Take 1 Cup (2 sticks) melted butter

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 the dry cake mix evenly over the pumpkin in the pan. Sprinkle the chopped nuts evenly over the cake mix.

Instructions to make Pumpkin Crunch Cake:
  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non stick spray.
  2. In a large bowl beat together pumpkin, milk, eggs, sugar, and spices until well combined. Pour into prepared dish.
  3. Sprinkle the top with yellow cake mix. I used half a box but if you prefer a more cake like texture you can use more.
  4. Sprinkle with chopped pecans.
  5. Pour the melted butter evenly over the top.
  6. Bake for 60-70 minutes (I did 70) or until the top is lightly browned and the custard is set.
  7. Serve warm or cold with ice cream (optional). Store in the refrigerator.

Sprinkle the dry cake mix evenly over the pumpkin in the pan. Sprinkle the chopped nuts evenly over the cake mix. Drizzle the melted butter evenly over the surface of the pan. Combine pumpkin, milk, eggs, sugar, cinnamon, and salt in large bowl. Mix well, pour into pan, and sprinkle cake mix evenly over pumpkin mixture.

So that is going to wrap this up with this exceptional food pumpkin crunch cake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!