Pumpkin Crunch Cake

“THIS IS THE BEST PUMPKIN DESSERT I’VE EVER TASTED,” said every Elder who had some.  We all agreed.  You’ll want to try this soon.

1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
4 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 box yellow cake mix
1 cup chopped Pecans
1 cup butter, melted

Preheat oven to 350°F. Butter a 9×13 inch baking pan.
In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt until well-combined and smooth.
Pour mixture into prepared pan and spread into an even layer.

Sprinkle dry cake mix evenly over the pumpkin mixture and use you hands to gently press it into the batter.

Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.

Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming to brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set.

Remove pan to a wire rack to cool completely.

Top with whipped cream and chopped pecans before serving.

About Ann Laemmlen Lewis

Thank you for visiting! I hope you enjoy the things shared here.
This entry was posted in Mission Recipes. Bookmark the permalink.

2 Responses to Pumpkin Crunch Cake

  1. Marilyn DeBry says:

    YUM! I made this dessert tonight (two of them–for family and friends). It was a big hit. I just had a piece for breakfast. 🙂 Thanks for sharing.


  2. Pingback: Mission Leadership Council, December 2017 | Our Washington Yakima Mission

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