This pumpkin crunch cake tastes great and is really easy to make with canned pumpkin and cake mix! Perfect for fall gatherings and holidays.
Ingredients
- 1 -can pumpkin puree , 15 ounce
- 1 can evaporated milk , 12 fluid-ounce
- 1.5 cups white sugar
- 4 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 package yellow cake mix , 15.25-ounce
- 1 cup chopped pecans
- 1 cup butter , melted
- 1 container frozen whipped topping , 8-ounce
Instructions
-
1
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking pan.
-
2
Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.
-
3
Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted butter.
-
4
Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 60 to 80 minutes.
Nutrition Facts
Per serving
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