Name: Pumpkin Crunch Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 can (15 ounces) canned pumpkin -; 1/2 cup packed brown sugar -; 1/2 cup sugar -; 4 large eggs, room temperature -; 1 tablespoon pumpkin pie spice -; 1-1/2 teaspoons vanilla extract -; 1 can (12 ounces) evaporated milk -; 1 package (15-1/4 ounces) yellow cake mix -; 1 cup chopped pecans -; 1 cup unsalted butter, melted -; Confectioners' sugar, optional -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Crunch Cake

1. 1 can (15 ounces) canned pumpkin -

2. 1/2 cup packed brown sugar -

3. 1/2 cup sugar -

4. 4 large eggs, room temperature -

5. 1 tablespoon pumpkin pie spice -

6. 1-1/2 teaspoons vanilla extract -

7. 1 can (12 ounces) evaporated milk -

8. 1 package (15-1/4 ounces) yellow cake mix -

9. 1 cup chopped pecans -

10. 1 cup unsalted butter, melted -

11. Confectioners' sugar, optional -

How to cook deliciously - Pumpkin Crunch Cake

1. Stage

Preheat the oven to 350°F. In a large bowl, beat the canned pumpkin, brown sugar, sugar, eggs, pumpkin pie spice and vanilla extract until they're well blended.

2. Stage

Reduce the mixer speed to low. Gradually beat in the evaporated milk until smooth. Editor's Tip: Be careful not to overbeat the batter, which can make it a bit tough.

3. Stage

Pour the batter into a greased 13x9-inch baking pan. Sprinkle the cake mix evenly across the top. Editor's Tip: Spreading dry cake mix over the wet ingredients might look a bit strange, but don't be tempted to stir.

4. Stage

Sprinkle the chopped pecans over the top. Drizzle with the melted butter.

5. Stage

Bake until the cake is golden brown, about 45-50 minutes. Cool it on a wire rack.