Pumpkin Crunch Cake


15 ounces canned pumpkin puree
12 ounces evaporated milk
4 large eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1/2 box yellow cake mix see note
1 cup chopped pecans
1 cup butter melted

Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.

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 very cakey.

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. Store in the refrigerator. Enjoy!


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