The Best Pumpkin Dessert Ever!
I made this dessert last week and … seriously … can not get enough of how good it is. Even Don said last night “I think this might be the best thing you’ve ever made.” It’s that good.
So, I’m posting the recipe here, but know in advance that I can’t claim it …. I can only speak to the result – HEAVENLY!
PUMPKIN CRUNCH CAKE
1 pkg. Duncan Hines yellow cake mix
3 eggs, beaten
1 16 oz. can pumpkin
1 12 oz. can evaporated milk
1 1/2 cup sugar
1 tsp pumpkin pie spice
1/2 tsp salt
1 cup pecans
1 cup melted butter
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Spray bottom of 9×13 baking dish with cooking spray.
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Preheat oven to 350-degrees.
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Combine pumpkin, milk, eggs, sugar, spice, and salt. Mix Well.
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Pour into a 9×13 dish
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Sprinkle dry cake mix evenly over the pumpkin mixture
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Top with pecans
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Drizzle melted butter over the top.
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Bake for 1 hour until golden brown & bubbly (sometimes longer than 1 hour).
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Cool completely before serving!
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Serve with Cool Whip topping. (Jennifer recommends French Vanilla flavored; we used regular).
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