I am obsessed with all things pumpkin and that is one reason this summer girl does look forward to fall. I am always on a mission to find great pumpkin recipes. I had seen this Pumpkin Crunch Cake recipe on a couple other blogs and so I thought I would try it.
I used the recipe from the Picky Apple, but clearly I did not read her comments very well as she explains that the consistency is more like a custard than a cake. That is one thing I was a little disappointed about in this recipe because from the picture, I thought it would be more like the consistency of a blondie. At any rate, the recipe is tasty and I would definitely recommend trying it, but just be prepared that the pumpkin layer is sort of custardy.
One thing I really loved about this recipe, is it requires fairly simple ingredients that we almost always have in stock in our pantry.
The ingredients are:
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
- 1 cup butter, melted
We didn’t have a yellow cake mix, but I did have a butter pecan cake mix and I thought that would be a yummy twist on this recipe!
Another reason I loved this recipe is it’s simple. I’m not big on those recipes that require you to fold in the eggs separately etc. Also, I confess, I’m bad to forget to pre-heat my oven, so do as I blog, not as I do and get to pre-heatin’ at 350 degrees. Also, you should grease your pan. I vote for the spray stuff! Then mix your pumpkin, milk, eggs and spices together.
Then put it in your pan.
Then sprinkle the cake mix on top.
Then top with your crushed pecans and melted butter! Yum!