Tuesday, October 2, 2012

Day 2 of Pumpkins

Today I am sharing with you a yummy cake recipe. The bottom layer is like pumpkin pie and the next layer is a crunchy goodness. This is really a great dessert that is simple to make! 


Pumpkin Crunch Cake

20 oz. canned pumpkin puree
12 oz. evaporated milk
3 eggs
1 c. sugar
3 tsp. cinnamon
1 box yellow cake mix
1 c. chopped pecans
¾ c. butter, melted

Preheat oven to 350 degrees.
Grease a 9” X 13” pan.
In a mixing bowl, mix pumpkin, milk, eggs, sugar and cinnamon until combined.
Pour into the bottom of your greased pan.
Sprinkle dry cake mix over the top of the pumpkin.
Sprinkle pecans over the top of cake mix, then drizzle butter over the top.
Bake for 50 minutes.
I store leftovers in the refrigerator.


  1. Copied and pasted immediately into my recipe folder! Can't wait to make this - I love pumpkin everything!

  2. I am waiting for the pumpkin martini recipe!

    1. It's coming!! It was divine!!!
      Wish i could whip one up for ya!!

  3. Thanks for sharing this pumpkin wonderful recipe.
    I am a new follower.
    Happy Fall