Yummy Fall Dessert

Pumpkin Crunch Cake


Ingredients:

2 cups pumpkin puree (not pie filling)

1 (12 fluid ounce) can evaporated milk

4 eggs

1 1/2 cups white sugar

2 teaspoons pumpkin pie spice (I will add a bit more next time, perhaps another 1/2 to 1 tsp more)

1 teaspoon salt

1 (18.25 ounce) package yellow cake mix

1 cup chopped pecans (or walnuts work well too)

1 cup margarine (2 cubes), melted (I think 1 1/2 cubes would be plenty)

1 (8 ounce) container frozen whipped topping, thawed

(Or make your own whipped cream or use ice cream)

Directions:

Preheat oven to 350 degrees F. Lightly grease one 9x13 inch baking pan.

Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.

Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down flat. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top.

Bake at 350 degrees F for about 1 hour but no longer than 1 hour and 20 minutes. (Mine was done in 50-55 minutes, so check it!) Top cooled cake with whipped topping when ready to serve.


I love the crunchy top on this and it was so easy to make! A great alternative to pumpkin pie or for anytime you're craving pumpkin sweets. I also think this could be good, and a pretty presentation, to serve it with caramel sauce drizzled under or over it.