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Pumpkin Crunch Cake with Printable

Pumpkin Crunch Cake

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Ingredients Method Notes

Ingredients
  

  • 1 can pumpkin puree 15 oz can
  • 1 can evaporated milk 12 oz
  • 4 eggs
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 1 tbsp pumpkin pie spice
  • 1 tsp salt
  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter unsalted and cut into slices

Method
 

  1. Preheat oven to 350 degrees.
  2. In a large bowl beat together until combined pumpkin, milk, eggs, sugars, vanilla, pumpkin pie spice and salt.
  3. Pour mixture into greased 9x13 pan.
  4. Evenly sprinkle the dry cake mix over pumpkin mixture, layer nuts and place sliced butter over the top.
  5. Bake for 50 minutes until cake is set.
  6. Let cake cool then top with whipped topping and enjoy!

Notes

Top with whipped cream or I like to use whipped coconut cream! 
How to make whipped coconut cream-
  1. Selecting a good quality brand of coconut milk 
  2. Chill can for 8 hoursin the refrigerator to harden 
  3. Scooping hardened coconut cream into a mixing bowl and leave any clear liquid out
  4. Whip with a hand mixer or stand mixer until light peaks form
  5. Sweeten with Stevia or powdered sugar (not liquid sweetener)