I’ve had a few requests for the Pumpkin Crunch Cake I was going on about on twitter. I made it for my ladies bunco group and it was a hit. This desert is a regular in our house and couldn’t be easier to make.
Pumpkin Crunch Cake
Items needed to make Pumpkin Crunch Cake:
1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
1 1/2 Cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25oz) package yellow cake mix
1 Cup chopped pecans
1 Cup margarine, melted
1 (8 oz) container frozen whipped topping. Thawed.
1. Preheat over to 350 degree’s.- Lightly grease one 9×13 inch baking pan.
2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
4. Bake 60 to 80 min, or until done. (mine gets done in 60min)
Top with whipped topping when ready to serve.
I just use the spray whip.