Pumpkin Crunch Cake

Name: Pumpkin Crunch Cake
Cuisine: American
Ingredients: 1-15 OZ can pumpkin puree; 1-12 OZ can evaporated milk; 4 eggs; 1 1/2 cups sugar; 2 tsp pumpkin pie spice; 1 tsp salt; 1/2 ish box of yellow cake mix; 1 Cup pecans; 1 Cup (2 sticks) melted butter

Belinda Davidson @Nkotbgatorgirl

Irma, Wisconsin

credit to www.bunsinmyoven.com I made this over the weekend and it quickly became one of my husband's favorites!

Belinda Davidson @Nkotbgatorgirl

Irma, Wisconsin

credit to www.bunsinmyoven.com I made this over the weekend and it quickly became one of my husband's favorites!

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Ingredients

1-15 OZcan pumpkin puree
1-12 OZcan evaporated milk
4eggs
1 1/2 cupssugar
2 tsppumpkin pie spice
1 tspsalt
1/2ish box of yellow cake mix
1 Cuppecans
1 Cup (2 sticks)melted butter

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Steps

1

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non stick spray.
2

In a large bowl beat together pumpkin, milk, eggs, sugar, and spices until well combined. Pour into prepared dish.
3

Sprinkle the top with yellow cake mix. I used half a box but if you prefer a more cake like texture you can use more.
4

Sprinkle with chopped pecans.
5

Pour the melted butter evenly over the top.
6

Bake for 60-70 minutes (I did 70) or until the top is lightly browned and the custard is set.
7

Serve warm or cold with ice cream (optional). Store in the refrigerator.