Description

This easy Pumpkin Crunch Cake recipe is full of everyone’s favorite pumpkin pie flavors with a delicious crunch topping. Perfect for any fall gatherings or a simple holiday crowd-pleasing dessert thats sure to satisfy any pumpkin cravings.

Ingredients

1 (15 ounce) can pumpkin puree

1 (12 fluid ounce) can evaporated milk

4 eggs

1 1/2 cups white sugar

2 teaspoons pumpkin pie spice

1 teaspoon salt

1 (18.25 ounce) package yellow cake mix

1 cup chopped pecans

1 cup margarine, melted

1 (8 ounce) container frozen whipped topping, thawed

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees°. Lightly grease one 9×13 inch baking pan.In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
Mix well and then spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Do not mix!
Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 70 minutes, or until done. Top with whipped topping when ready to serve.

Notes

Storage instructions: Store by wrapping with plastic wrap or using an airtight container in the fridge for up to 4 days.

Prep Time: 10 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American