Fall Flavors: Pumpkin Crunch Cake

October 9, 2020

Stephanie Jones
Staff Writer

   This delicious dessert brims with fall flavors and has a sweet and salty taste. It’s a fast and easy dish that will be a hit at any dinner party or in the comfort of your own home. The recipe is at its prime during the months of October and November.
   Serve this dish hot or cold. Add a scoop of vanilla ice cream and caramel drizzle for extra pizazz. As you read this recipe, you will see it calls for cinnamon, nutmeg, ground ginger, and cloves. You may swap all of these out for 2 tsp pumpkin pie spice if desired. Enjoy this super easy and yummy dessert!

PUMPKIN CRUNCH CAKE

Ingredients

  • 1 can (15 oz) pumpkin puree

  • 1 can (12 oz) evaporated milk

  • 4 eggs

  • 1 1/2 cups sugar

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp ground ginger

  • Pinch of cloves

  • 1 tsp salt

  • 1/2 box yellow cake mix.
    For a cake-like consistency, use the full box.

  • 1 cup chopped pecans

  • 1 cup butter, melted

Directions

  1. Preheat the oven to 350°F. Spray a 9x13 baking dish with non-stick spray.

  2. In a large bowl beat the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the 9x13 baking dish.

  3. Sprinkle the top with the desired amount of yellow cake mix.

  4. Sprinkle with the chopped pecans.

  5. Pour the melted butter evenly over the top of the cake.

  6. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.

  7. Serve warm or cold. Store in the refrigerator for up to five days.

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