Wednesday, September 26, 2012

Pumpkin Crunch Cake

After I made this cake a few days ago I got SO many requests for the recipe!!! So, here it is, folks! A fabulous fall spice cake! I can see this being a huge hit at Thanksgiving time (no need to tell a soul how very very easy it is to make)! Thank you to The Picky Apple blog for the recipe!

  • 1 box spice cake mix (original recipe calls for yellow cake- but trust me, use the spice!)
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 1/2 cups chopped pecans
  • 1 cup butter, melted

Preheat oven to 350F

Grease bottom of 9 x 13″ pan.  Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan. EVENLY sprinkle dry cake mix over pumpkin mixture and EVENLY top with pecans.  EVENLY drizzle melted butter over pecans.

Bake 50-55 minutes. Let cool completely. I even recommending putting this in the refrigerator after an hour of cooling on the counter to help the pumpkin on the bottom firm up even more. It will be much easier to get it out of the pan when cutting and serving. Did someone say a la mode?!

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