Pumpkin Crunch Cake
Pumpkin Crunch Cake is the perfect Thanksgiving dessert for a crowd that can be made in minutes and is a great alternative to traditional pumpkin pie.
- 15 ounce can pumpkin puree
- 12 fluid ounce can evaporated milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1 teaspoon salt
- 1 spice cake mix 18.25 ounce package
- 1/2 cup unsalted butter melted
- 1 1/2 cups chopped pecans
Preheat oven to 350 F (175 C). Lightly grease and flour the bottom of a 9x13 inch baking pan.
In a large bowl, combine pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, spices, and salt. Mix until well combined and smooth. Pour into the prepared baking pan.
Combine cake mix and melted butter with a fork or pastry cutter. Mix in chopped pecans. Sprinkle over pumpkin mixture.
Bake for 50-55 minutes, or until a wooden skewer inserted in the center comes out clean. Let cool completely in the pan on a wire rack then refrigerate for at least 4 hours or overnight.
Serve topped with whipped cream.
Calories: 291kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 41mg | Sodium: 317mg | Potassium: 235mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3535IU | Vitamin C: 1.4mg | Calcium: 93mg | Iron: 1.9mg