3 Words: Pumpkin Crunch Cake

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

4 eggs

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

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