The famous pumpkin crunch cake recipe!
Pumpkin Crunch Cake:
1 pkg. Duncan Hines yellow cake mix
3 eggs, beaten
1 16 oz. can pumpkin
1 12 oz. can evaporated milk
1 1/2 cup sugar
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup pecans
1 cup melted butter
- Spray bottom of 9x13 baking dish with cooking spray.
- Preheat oven to 350-
- Combine pumpkin, milk, eggs, sugar, spice, and salt; mix well.
- Pour into 9x13 dish
- Sprinkle dry cake mix evenly over the pumpkin mixture.
- Top with pecans
- Drizzle melted butter over the top.
- Bake for 1 hour until golden brown & bubbly - it sometimes needs longer.
- Cool completely before serving.
- Serve with Cool Whip topping. (**Especially good with the "French Vanilla" flavored cool whip!!)
-ENJOY!!! HAPPY FALL!!
5 comments:
I am going to make this for sure! It sounds so delicious...thanks for the recipe!
I'm so glad you posted this! I was just trying to think of a hood dessert idea and it popped up at the right moment. This dessert will bring good memories of all the staff hanging out at your house. Miss ya'll!
I just ate some of that and boy, was it amazing!
Such a great recipe! My house smelled delicious and even my kids ate it up! Thanks for sharing! Sharyn Skelton
Hey Jennifer! We were in Tri Chi together (just in case you're thinking, who is that! ha!) Anyway, I've made this cake several times this fall and LOVE it! I've had friends asking for the recipe so I'm going to share it on my blog, but I'll link the credit to you. Thanks! :)
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