It might be a bit late to post this, since pumpkin “season” is officially over. But really, is there ever a bad time for pumpkin?
I made this for Thanksgiving and brought it to my inlaws’ celebration, where we stay for apps and then head out. So, no cake for us…but I heard such rave reviews about this cake that I may be making it again. In January 🙂
You won’t even believe how easy this is. It literally takes 5 minutes to put together. And I bet it would taste great with fresh whipped cream…yum. Like the original source said, it’s definitely more custardy than cakey. Maybe it should be called Pumpkin Crunch Custard? Who knows. Who cares? It’s delicious and that’s all that matters!
Pumpkin Crunch Cake
from The Picky Apple
1 box yellow cake mix
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups chopped pecans
1 cup butter, melted
Preheat oven to 350 degrees. Grease a 9×13 pan. Mix pumpkin, milk, eggs, sugar, cinnamon and salt together. Pour into greased pan.
Sprinkle cake mix on top of mixture. Top with pecans. Drizzle butter over pecans. Bake 50-55 minutes. Let cool before cutting.