Pumpkin time again!
I have been avoiding this recipe for years. No lie, for probably 5 years now. It’s been hard because every single time I start going on and on about my love of pumpkin, whoever I’m talking to says, “OMG! Have you made that pumpkin crunch cake?!” Yeah, I’m pretty sure I’m the last person on earth to make this cake.
Anyway, the reason I’ve been avoiding it is because it’s a dump cake which means that it’s pumpkin with a bunch of other things stirred in and then cake mix sprinkled on top. That doesn’t sound good, it never looks very pretty, I just couldn’t do it.
But oh my gosh y’all, I made an 8 x 8 pan of this cake and I’m pretty sure I ate all my one tiny corner. It’s seriously good. The bottom part is just like pumpkin pie and the cake mix part gets crunchy and amazing. The pecans, well, they burned a little bit but I definitely blame my oven and the fact that I have to cook it twice as long as the recipe called for. Don’t be like me – cover your nuts if you’re baking something that long. ;)
- 2 cups pumpkin puree
- 1 12 fluid ounce can evaporated milk
- 4 eggs
- 1 1/2 cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 18.25 ounce package yellow cake mix
- 1 cup chopped pecans
- 1 cup butter melted
- 1 8 ounce container frozen whipped topping, thawed
Preheat oven to 350 degrees F. Lightly grease one 9x13 inch baking pan.
Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.
Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted margarine all over the top.
Bake at 350 degrees F (175 degrees C) for about 1 hour but no longer than 1 hour and 20 minutes. Top cooled cake with whipped topping when ready to serve.