Pumpkin Crunch Cake
Pumpkin Crunch Cake can be considered a dessert as well as a side.  It’s in the same category as sweet potato casserole.  A little sweet, but also a little savory.   I asked my readers what their favorite Fall recipe was and 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, not only on Thanksgiving, but throughout the year!
 
Ingredients are as follows:
 
2 cups pumpkin puree 
1 (12 oz) can evaporated milk 
4 eggs 
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.  
Pumpkin Crunch Cake
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.
Pumpkin Crunch Cake
Drizzle the melted butter all over the top.
Pumpkin Crunch Cake
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.
 
Slice, serve and enjoy!
 
 
If you’d like to try another delicious pumpkin recipe, take a look at Pumpkin Earthquake Cake.
 
Pumpkin Earthquake Cake