Pumpkin Crunch Cake
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
Instructions
- Preheat oven to 350 degrees.
- In a large bowl beat together until combined pumpkin, milk, eggs, sugars, vanilla, pumpkin pie spice and salt.
- Pour mixture into greased 9x13 pan.
- Evenly sprinkle the dry cake mix over pumpkin mixture, layer nuts and place sliced butter over the top.
- Bake for 50 minutes until cake is set.
- 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-
- Selecting a good quality brand of coconut milk
- Chill can for 8 hoursin the refrigerator to harden
- Scooping hardened coconut cream into a mixing bowl and leave any clear liquid out
- Whip with a hand mixer or stand mixer until light peaks form
- Sweeten with Stevia or powdered sugar (not liquid sweetener)