Thanksgiving Pumpkin Crunch Cake
My family will choose this over a pumpkin pie anytime!
Notes from our test kitchen; two teaspoons of pumpkin pie spice may be used in place of the cinnamon, nutmeg and allspice, this made be made using either white and yellow cake mix but the yellow is recommended for the best flavor
Servings 8
Ingredients:
- 2 cups canned pumpkin puree
- 1 (12 ounce) can evaporated
- 4 large eggs
- 1 1/4 cups sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch allspice
- 1 teaspoon salt
- 1 (18-1/4 ounce) package yellow cake mix
- 2 cups chopped pecans or walnuts
- 1 cup melted butter (can use margarine)
- sweetened whipped cream
Instructions:———————————————-
- Preheat oven 350 degrees F.
- Grease a 13 x 9-inch baking pan.
- In a bowl combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice and salt; mix until well combined.
- Pour into prepared baking pan.
- Sprinkle the cake mix evenly over the top of the pumpkin mixture.
- Sprinkle the chopped nuts over the cake mix.
- Drizzle the melted butter or margarine evenly over the top.
- Bake for about 55-60 minutes (do not bake more than 80 minutes).
- Cool completely then pipe the whipped cream over the top of the cooled cake.
Related posts:
- Pumpkin Spice Layer Cake (Cake Mix)
Pumpkin Cake Roll With Fluffy Cream Cheese Filling
Layered Pumpkin Cheese Cake Pie
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