Name: Pumpkin Crunch Cake
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: Cooking spray -; 1 (15-oz.) can pure pumpkin puree -; 1 (12-oz.) can evaporated milk -; 3 large eggs -; 3/4 c. (165 g.) packed light brown sugar -; 1 tbsp. cornstarch -; 2 tsp. pumpkin pie spice, plus more for serving -; 1 tsp. pure vanilla extract -; 1/2 tsp. kosher salt -; 1 (15.25-oz.) package yellow cake mix -; 2 c. chopped pecans -; 1 c. (2 sticks) unsalted butter, melted -; Cool Whip topping, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Crunch Cake

1. Cooking spray -

2. 1 (15-oz.) can pure pumpkin puree -

3. 1 (12-oz.) can evaporated milk -

4. 3 large eggs -

5. 3/4 c. (165 g.) packed light brown sugar -

6. 1 tbsp. cornstarch -

7. 2 tsp. pumpkin pie spice, plus more for serving -

8. 1 tsp. pure vanilla extract -

9. 1/2 tsp. kosher salt -

10. 1 (15.25-oz.) package yellow cake mix -

11. 2 c. chopped pecans -

12. 1 c. (2 sticks) unsalted butter, melted -

13. Cool Whip topping, for serving -

How to cook deliciously - Pumpkin Crunch Cake

1. Stage

Preheat oven to 350°. Lightly grease a 13"x9" baking dish with cooking spray.

2. Stage

In a large bowl, whisk pumpkin puree, milk, eggs, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt until well combined. Scrape batter into prepared pan and spread in an even layer.

3. Stage

Sprinkle cake mix over pumpkin batter, then sprinkle with pecans. Drizzle with butter.

4. Stage

Bake cake until a tester inserted into the center comes out clean, 55 to 60 minutes. Transfer pan to a wire rack and let cool.

5. Stage

Top with whipped cream and sprinkle with more pumpkin spice.