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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.