Pumpkin Crunch Cake
This Pumpkin Crunch Cake is the perfect Fall dessert. Tastes like pumpkin pie in cake form! Topped with crunchy pecans and whipped cream this will be a dessert everyone loves!
Servings: 20 slices
Ingredients
- 15 oz pumpkin puree (1 can)
- 12 oz evaporated milk (1 can)
- 1 1/2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1 box yellow cake mix (15.25 oz)
- 1 cup melted butter (2 sticks)
- 1 cup pecans (crushed)
Instructions
- Preheat oven to 350 degrees F. Prepare a 9x13 baking dish with nonstick cooking spray.
- Add pumpkin puree, evaporated milk, sugar, eggs, and cinnamon to a mixing bowl and mix until combined. Pour this mixture into your prepared baking dish.
- Then evenly pour on butter to your cake mix. Use a spoon to then spread out the butter to make sure no dry cake is left. Gently making sure not to stir. Last top with crushed pecans.
- Bake for 1 hour and 10 minutes or until cake is cooked throughout. Allow to sit for 5 minutes then slice and serve.
Nutrition
Serving: 1slice | Calories: 310kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 291mg | Potassium: 142mg | Fiber: 1g | Sugar: 29g | Vitamin A: 3677IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg