Fridays Foods

PUMPKIN CRUNCH CAKE

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
SERVINGS: 12

Pumpkin Crunch Cake is the ultimate fall treat. Top with ice cream and enjoy!

 

 

INGREDIENTS

  • 1 can 15 ounces pumpkin puree
  • 1 can 12 ounces evaporated milk
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of cloves
  • 1 teaspoon salt
  • 1/2- ish box yellow cake mix if you’d like a more cake-like consistensy, use more – up to the full box. If you’d like it to be more like a pie texture, use around 1/2 the box
  • 1 cup chopped pecans
  • 1 cup butter melted

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
  2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
  3. 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.
  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.

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