The Best Pumpkin Dessert Ever!
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
Spray bottom of 9×13 baking dish with cooking spray.
Preheat oven to 350-degrees.
Combine pumpkin, milk, eggs, sugar, spice, and salt. Mix Well.
Pour into a 9×13 dish
Sprinkle dry cake mix evenly over the pumpkin mixture
Top with pecans
Drizzle melted butter over the top.
Bake for 1 hour until golden brown & bubbly (sometimes longer than 1 hour).
Cool completely before serving!
Serve with Cool Whip topping. (Jennifer recommends French Vanilla flavored; we used regular).