Dessertfrom Bethany
Bethany's Pumpkin Crunch Cake
A holiday-favorite dump cake: spiced pumpkin custard topped with a buttery spice-cake-and-pecan crunch, chilled and served with whipped cream.
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Ingredients
- 15 ounce can pumpkin puree
- 12 fluid ounce can evaporated milk
- 3 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 1 teaspoon salt
- 1 spice cake mix (15.25 ounce package, see notes)
- ½ cup unsalted butter, melted
- 1½ cups chopped pecans
Method
- Preheat oven to 350°F (175°C). Lightly grease and flour the bottom of a 9x13 inch baking pan.
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, spices, and salt. Mix until well combined and smooth. Pour into the prepared baking pan.
- Combine cake mix and melted butter with a fork or pastry cutter. Mix in chopped pecans. Sprinkle over pumpkin mixture.
- Bake for 50–55 minutes, or until a wooden skewer inserted in the center comes out clean. Let cool completely in the pan on a wire rack then refrigerate for at least 4 hours or overnight.
- Serve topped with whipped cream.
Notes
- Cake mix: Use a 15.25 ounce package of spice cake mix; do not prepare it — it goes on dry, cut into the melted butter.
From the kitchen of Bethany
Recipe from platedcravings.com