Name: Pumpkin Crunch Cake
Prep time: 15 min
Cook time: 15 min
Yield: 18
Ingredients: Pumpkin Puree - 1 (15 ounce) can; Evaporated milk - 1 (12 fluid ounce) can; White sugar - 1 ½ cups; Eggs - 4 large; Pumpkin pie spice - 2 teaspoons; Salt - 1 teaspoon; Yellow cake mix - 1 (15.25 ounce) package; Chopped pecans - 1 cup; Margarine, melted - 1 cup; Frozen whipped topping, thawed - 1 (8 ounce) container

Ingredients for - Pumpkin Crunch Cake

1. Pumpkin Puree 1 (15 ounce) can

2. Evaporated milk 1 (12 fluid ounce) can

3. White sugar 1 ½ cups

4. Eggs 4 large

5. Pumpkin pie spice 2 teaspoons

6. Salt 1 teaspoon

7. Yellow cake mix 1 (15.25 ounce) package

8. Chopped pecans 1 cup

9. Margarine, melted 1 cup

10. Frozen whipped topping, thawed 1 (8 ounce) container

How to cook deliciously - Pumpkin Crunch Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking pan.

2 . Stage

Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.

3 . Stage

Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted margarine.

4 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Top with whipped topping when ready to serve.