Pumpkin Crunch Cake! {a fall must!}

I took this to church one morning and it was a hit!  I probably got asked for this recipe more than anything else I've brought lately.  It's quick, east and amazing! My favorite. 

Here's how you make 
Pumpkin Crunch Cake! 

2  cans of pumpkin (15oz)
1  can of evaporated milk (12oz)
4  eggs
1 1/2 c sugar
2 tsp cinnamon
2 tsp pumpkin pie spice 

two sticks butter
box of cake mix (yellow or other) 
nuts of your choice

Mix together well.  Pour into a greased 9 by 13 pan OR one lined with parchment paper (my favorite!)

Sprinkle entire top with box of cake mix, add nuts if desired. Melt two sticks of butter.  Drizzle on top of cake mix. 

Bake at 350 for an hour or so, until the sides begin to pull away from the pan and it's firm. 

Serve as is or with ice cream or fresh whipped cream! 

Enjoy wowing your people with this tasty treat!

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