Pumpkin Crunch Cake
This pumpkin crunch cake is a fall staple. Pumpkin puree and pumpkin spice add pumpkin flavor, top with pecans and a dollop of whipped cream for a must-make dessert!
Ingredients
Crumb Topping
For The Filling
Cake Toppings
Instructions
-
Step 1
Preheat oven to 350 degrees and butter a 9×13″ baking pan and set aside.Make the crumb topping in a medium size bowl, stir together the box of cake mix, 3/4 cup butter, 1/2 cup brown sugar and 1 teaspoon cinnamon. Spread half the crumb mixture into the bottom of your pan. -
Step 2
For the second layer, combine 15 ounce can pumpkin, 1 cup sugar, 2 eggs, 5 ounces evaporated milk, 1 Tablespoon pumpkin spice and 1 teaspoon vanilla in a separate bowl. Mix until combined and then pour over your first layer.
Now sprinkle the remaining crumb mixture over the top. Add pecans if desired.
Bake in the oven for 55 minutes to an hour, or until a toothpick inserted comes clean.Allow to cool. Top with whipped cream, ice cream and/or caramel sauce if desired.
Note
I found this recipe and many other delicious ones from I Heart Naptime. Check out the website for lots of yummy ideas for dinners and desserts.
