Taste of Home

Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin crunch cake. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Crunch Cake is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Pumpkin Crunch Cake is something which I have loved my entire 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 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 can achieve that.

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The ingredients needed to make Pumpkin Crunch Cake:

1. Make ready 1-15 OZ can pumpkin puree
2. Get 1-12 OZ can evaporated milk
3. Get 4 eggs
4. Get 1 ¹⁄₂ cups sugar
5. Prepare 2 tsp pumpkin pie spice
6. Get 1 tsp salt
7. Prepare ¹⁄₂ ish box of yellow cake mix
8. Prepare 1 Cup pecans
9. Prepare 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.

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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.

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’s going to wrap it up with this special food pumpkin crunch cake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!