Wednesday, October 9, 2019

Pumpkin Crunch Cake




One 15-oz can pumpkin puree
One 12-oz can evaporated milk
4 eggs
1-1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1 yellow box cake mix
1 cup pecans, chopped
1 cup melted butter 


  • Preheat oven to 350 degrees.
  •  Spray a 9x13 baking dish with non-stick spray. Set aside
  • In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
  • Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be more of a cake consistancy. Using half a box will give it more of a pie consistancy.
  • Sprinkle with the chopped pecans.
  • Pour the melted butter evenly over the top of the cake.
  • Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
  • Serve warm or cold with a scoop of vanilla ice cream
  • Store in the refrigerator.



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