Friday, October 11, 2013

Pumpkin Pie Crunch Cake

This goes out to all my fellow pumpkin lovers out there! It's one of those magic cake recipes that when you bake it, you have a pumpkin pie filling on the bottom and a crunchy, buttery topping. This will definitely become a family favorite during the holidays this year (it was for my family last year!).





















Pumpkin Pie Crunch Cake
Serves 12

Ingredients:
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 cup granulated sugar
½ cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 box classic yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) butter, melted

Directions: 
Preheat oven to 350 degrees.  Lightly grease a 13- x 9-inch baking pan. Place pumpkin, evaporated milk, eggs, granulated sugar, brown sugar, cinnamon, and salt in a large bowl. Using a mixer, beat on medium speed until combined. Pour into prepared pan.

Sprinkle dry cake mix evenly over pumpkin mixture.  Top with pecans.  Drizzle melted butter over pecans.  Bake until golden brown, about 55 minutes.  Cool. Serve chilled (or warm).  

1 comment:

Anonymous said...

I'm using a 10" x 14" pan - what allowances do I need to make? ;) ♡♥♡