Pumpkin Crunch Cake
Ingredients:
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 box yellow cake mix
1 cup chopped pecans
1 cup melted butter
Instructions:
Preheat the oven to 350°F (175°C). In a bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and nutmeg. Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the dry cake mix evenly over the pumpkin mixture. Top with chopped pecans and drizzle melted butter over the top. Bake for 50-60 minutes or until the top is golden and crunchy. Let cool before serving.
Prep Time: 10 mins | Cook Time: 60 mins | Total Time: 1 hr 10 mins | Kcal: 400 per serving | Servings: 12