This is my favorite dessert to make. People talk about it for months afterwards, too. I cannot take credit for the recipe – my mom has been making this for years. I remember a few Thanksgivings ago, she didn’t plan on making it. I was bewildered and said, “What!?” She quickly pulled out all of the ingredients and I had my pumpkin crunch cake. That is why she is the best mom ever.
Pumpkin Crunch Cake – the recipe
1 – Yellow Cake Mix
1 and 1/2c Melted butter
1 30 oz can of Pumpkin
1c Sugar and 1/2c brown sugar
2/3can evaporated milk
1-1/2 tsp. cinnamon
1/2c chopped pecans
Remove 1 cup of the cake mix and set aside. In small bowl beat one egg, add the remaining cake mix and 1 stick of butter. Press into greased 9/13 pan.
In another bowl beat the remaining 3 eggs. Stir in the pumpkin, ½ sugar, 1/2 brown sugar, milk & cinnamon. Pour over cake mix.
To the 1 c reserved cake mix add remaining 1/2c sugar, pecans and 1/2 stick of butter. Mix until crumbly. Sprinkle over pumpkin mixture. Bake at 350 for 50-60 minutes.
It might make you this happy:
Photo credit: Pinterest