Easy Pumpkin Crunch Cake Recipe

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 1.5 cups white sugar
• 4 large eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 (15.25 ounce) package yellow cake mix
• 1 cup chopped pecans
• 1 cup margarine, melted
• 1 (8 ounce) container frozen whipped topping

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan for easy removal.
2. In a large bowl, combine pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, and a pinch of salt; mix all ingredients thoroughly. Spread the pumpkin mixture evenly into the prepared baking pan.
3. Evenly sprinkle dry cake mix over the pumpkin base; gently pat it down. Scatter chopped pecans uniformly across the cake's surface, then drizzle melted butter over the nuts and cake mix.
4. Bake in the preheated oven until the cake is golden brown, and a toothpick inserted into the center comes out clean, approximately 60 to 80 minutes.
5. Allow the pumpkin crunch cake to cool completely before spreading with your favorite whipped topping or ice cream.

Nutrition

• Calories: 412 kcal
• Fat Content: 24 g
• Fiber Content: 2 g
• Sugar Content: 35 g
• Sodium Content: 533 mg
• Protein Content: 5 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 47 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g