I have never had much of an opinion on pumpkin desserts, I will eat pumpkin pie, bread, etc., but if I had a choice pumpkin probably wouldn’t be my first choice – until now! My husband requested, “any kind of pumpkin dessert,” for his birthday. His request didn’t give me much of a direction, so I scoured Pinterest for a pumpkin recipe and couldn’t find anything where I had all of the ingredients. So I did what any frugal-adventurous woman would do and combined several recipes. I know this can be risky, I have failed miserably doing this in the past, but I took my chances and this time it was a great success!
Everyone that has eaten this pumpkin pie crunch cake has raved about it, asked for the recipe, and demanded I make it again. I even think it is delicious, and I am not a huge fan of pumpkin!
1 box of yellow cake mix
1 29 oz can of pumpkin
1 15 oz can of evaporated milk
1 1/2 c sugar
1 tsp salt
1 tsp all spice
1 tsp cinnamon
1 tsp nutmeg
2 c chopped walnuts or pecans
1 cube butter melted
whipped topping or vanilla ice cream when serving
Preheat oven to 350 degrees. In a large bowl mix pumpkin, evaporated milk, eggs, sugar, salt, all spice, cinnamon, and nutmeg. Pour into a greased 9×13 baking pan. Evenly sprinkle cake mix over pumpkin mixture, gently patting down with a spoon. Next, evenly distribute chopped nuts over cake. Drizzle melted butter over the top. I started by baking this for 1 hour, it wasn’t done, so I ended up checking the cake frequently so it wouldn’t burn and it baked for a total of 1 hour and 20 minutes. I let the cake sit over night before serving with whipped cream or vanilla ice cream.
This is the best pumpkin recipe I have ever had! The bottom is like pumpkin pie, the top is like a crunchy cake, the best of desserts! Try this recipe, you won’t be disappointed!