A little while back I asked what your favorite Fall recipe was. Cydnee said her favorite was Pumpkin Crunch Cake and her boys insist on having it every Thanksgiving. I’ve never heard of this cake before and it sounded very interesting. So I asked if she’d like to share the recipe and her response was: Yes, I love sharing good recipes! Believe me, it’s a great recipe! It’s so simple and tastes so good. It doesn’t have the texture of cake, but more like a custard with a crunch top. I look forward to having it many more times, especially for Thanksgiving!
Ingredients are as follows:
2 cups pumpkin puree
1 (12 oz) can evaporated milk
1 1/2 cups white sugar
2 t pumpkin pie spice
1 t salt
1 yellow cake mix
1/2 c chopped pecans (or more if you prefer)
1 stick of butter, melted Directions:
Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan.
Combine pumpkin, milk, eggs, sugar, pumpkin pie spice and salt.
Mix well and pour into prepared pan.
Sprinkle the yellow cake mix over the top, spreading evenly.
Sprinkle the chopped pecans over the top of the cake mix.
Drizzle the melted butter all over the top.
Bake for an hour or until golden brown (no longer than an hour and 15 minutes). Allow to cool for awhile or refrigerate until serving.