Pumpkin Crunch Cake

By Pattywak

This pumpkin cake is more custard-y than cake, but is delicious nonetheless. If you're a big pecan lover, feel free to add even more pecans!

Ingredients

• 1 box yellow cake mix
• 1 can (15-ounce) pumpkin puree
• 1 can (12-ounce) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups pecans, chopped (the original recipe called for 1/2 cup)
• 1 cup butter, melted

Preparation

Step 1

Heat oven to 350°F.  Grease bottom of 9 x 13″ pan. 

Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan. 

Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans. 

Bake 50 to 55 minutes.