Pumpkin Crunch Cake
A yellow cake mix puts the ease of preparation into this pumpkin dessert, perfect for fall and wintertime holidays.
2 cups pumpkin purée
1 (12-ounce) can evaporated milk
4 large eggs
1 1/2 cups granulated sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25-ounce) package yellow cake mix
1 cup chopped pecans
1 cup butter, melted
1 (7-ounce) container whipped topping
- Preheat oven to 350°F (175°C). Grease a 13x9x2-inch baking pan.
- Combine pumpkin purée, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into prepared pan.
- Sprinkle cake mix evenly over top of pumpkin mixture and pat down. Sprinkle chopped pecans next and then drizzle melted butter over all.
- Bake for 1 hour, or until knife inserted in center comes out clean. Cool completely and spread whipped topping onto cake.
- Keep refrigerated.
Makes 12 servings.