Pumpkin Crunch Cake

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, pumpkin crunch cake. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

All Our Cakes Are Hand Made To The Highest Standard. In a mixing bowl, blend pumpkin puree, cinnamon, cloves, salt, sugar, eggs and milk. Sprinkle dry cake mix and nuts over the batter. Sprinkle dry cake mix evenly over the pumpkin mixture and use you hands to gently press it into the batter.

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

To get started with this particular recipe, we must prepare a few components. You can have pumpkin crunch cake using 9 ingredients and 7 steps. Here is how you cook it.

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

For the pumpkin pie filling: Into a large mixing bowl, stir together the pumpkin puree, vegan evaporated milk, prepared egg replacer, granulated sugar, brown sugar, pumpkin pie spice, snd salt. For the cake topping: Sprinkle the cake mix in an even layer to cover all of the pumpkin pie filling. Pumpkin Crunch Cake is basically a layered fall dessert. On the bottom is a pumpkin pie-like layer perfectly spiced with all of your favorite fall flavors.

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Steps 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.

Pumpkin Crunch Cake is basically a layered fall dessert. On the bottom is a pumpkin pie-like layer perfectly spiced with all of your favorite fall flavors. Then comes a cake mix crumble topping that lends a bit of crunch along with a rich buttery flavor. When cool, loosen pumpkin crunch from side of pan with a knife. Invert pan onto platter (the top becomes the crust).

So that’s going to wrap this up with this exceptional food pumpkin crunch cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!