A deliciously moist and crunchy pumpkin cake, perfect for fall gatherings or as a holiday dessert.
Preparation time
15min
Cooking time
1h
Ingredients
12 Servings
- 227 g butter
- 1 tsp cinnamon
- 3 eggs
- 354 ml evaporated milk
- 0.5 tsp ginger
- 0.5 tsp nutmeg
- 120 g pecans
- 425 g pumpkin puree
- 200 g sugar
- 432 g yellow cake mix
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Step 2
In a large bowl, combine pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, and nutmeg. Mix until well combined.
Step 3
Pour the pumpkin mixture into the prepared baking dish.
Step 4
Sprinkle the dry cake mix evenly over the pumpkin mixture.
Step 5
Drizzle melted butter evenly over the cake mix.
Step 6
Sprinkle chopped pecans on top.
Step 7
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Allow the cake to cool completely before serving. Enjoy your Pumpkin Crunch Cake!