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Pumpkin Crunch Cake

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author April Boller Wright

Ingredients

  • 1 15 oz can Pumpkin Puree
  • 1 12 ounce can of evaporated milk
  • 3 eggs
  • 1 1/2 cup of granulated sugar
  • 1/2 plus 1/4 cup of brown sugar
  • 6 tsp Pumpkin Pie Spice
  • 1 tbs Pure vanilla extract
  • 1 tsp of butter vanilla extract optional
  • 1/4 tsp salt
  • Topping
  • 1 18 package of yellow cake mix
  • 1 1/2 cup of Walnuts or Pecans
  • 1 cup of unsalted butter melted
  • Whipped Cream
  • 1 cup of heavy cream
  • 2 tbs of sugar

Instructions

  • Preheat oven to 350 degrees. Mix milk, pumpkin, sugars, 5 tsp of pumpkin pie spice, vanilla and butter extracts and salt in a large bowl until mixed well. Pour into a 13x9 inch baking pan that has been sprayed with cooking spray.
  • Add the last tsp of pumpkin pie spice and cake mix and a bowl and whisk. Sprinkle cake mix evenly all over the top of pumpkin mix. Distribute pecans or walnuts evenly all over top of cake mix then drizzle melted butter again all over top of cake.
  • Bake for 50 mins until golden brown. Let cake cool to room temperature then place it in the fridge until firm. Serve with whipped cream.
  • Whipped cream
  • Mix heavy cream and sugar together using cake mixer or nutri bullet until you get your perfect consistency. Place in the fridge until ready to serve.

Nutrition

Serving: 24g