chocolate Pumpkin Pecan Crunch Cake

Name: chocolate Pumpkin Pecan Crunch Cake
Cuisine: American
Ingredients: 1 20oz can pumpkin pie filling; 3 Eggs; 1 tsp Cinnamon; 1/2 tsp Nutmeg, & pumpkin pie seasoning; 1 pinch Allspice; 1/2 cup White & brown sugar; 1 can Evaporated milk; 1 tsp Vanilla extract; 1 box Chocolate cake mix; 2 tbsp Espresso powder; 2 cup chopped pecans; 2 stick unsalted butter; 1/2 cup Brown & white sugar; 1 tbsp Cinnamon

summerplace @cook_3876776

chocolate Pumpkin Pecan Crunch Cake

summerplace @cook_3876776

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Ingredients

Pumpkin pie filling
120oz can pumpkin pie filling
3Eggs
1 tspCinnamon
1/2 tspNutmeg, & pumpkin pie seasoning
1 pinchAllspice
1/2 cupWhite & brown sugar
1 canEvaporated milk
1 tspVanilla extract
Cake
1 boxChocolate cake mix
2 tbspEspresso powder
Pecan topping
2 cupchopped pecans
2 stickunsalted butter
1/2 cupBrown & white sugar
1 tbspCinnamon

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Steps

1

Start by heating oven to 350°F
2

Now parchment line a springform pan and also spray well with cooking spray. Set aside
3

Now make your pumpkins mixture by adding all ingredients together mix well. Add to springform pan
4

Top your pumpkin mixture with dry cake mix and espresso.
5

In a small pan add butter,pecans,cinnamon & sugar cook down till you get a caramel color. Now top your dry cake mix with pecan caramel bake 55-70minutes.
6

Let cool at least 3-4 hours at room temperature