Monday, November 16, 2015

Pumpkin Crunch Cake

Another great fall recipe to use up that pumpkin! This one is from Parent Pretty and is amazing! And that's saying a lot from a family who doesn't love pumpkin! Loved this combination of smooth and crunch, sweet and savory. Definitely worth your time!

1 box yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped walnuts
1 cup melted butter
whipped topping


Preheat oven to 350F.
Grease bottom of 9X13 pan.
Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl then pour it into your pan.
Sprinkle your dry yellow cake mix evenly over pumpkin mixture.
Sprinkle chopped pecans and walnuts over the cake mix.
Drizzle melted butter evenly over everything.
Bake your pumpkin crunch cake for 55 minutes or until top is turning golden brown. Cool completely, cut and serve with whipped topping. Refrigerate leftovers.