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Pumpkin Crunch Cake

For the fall season, you just can’t beat a dessert with pumpkin in the ingredients.  Add in some nuts and well, to me that’s nearly perfection.  Honestly the smell alone when baking this is enough to make me happy.  
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Ingredients Method Notes

Ingredients
  

  • 1 29oz. Pumpkin puree
  • 1 12oz. Evaporated milk
  • 3 Eggs
  • 1 T Cinnamon
  • ¾  C – Sugar
  • 1 Yellow cake mix with pudding (Pillsbury or other brand)
  • 1  C Pecans, chopped
  • 2 Sticks butter 
Frosting Ingredients:
  • 1 pkg. Cream cheese
  • ¾ C Powdered sugar
  • ¾ C Cool whip

Method
 

  1. Preheat oven to 350.  
  2. Spray 9×13 pan with non-stick spray.  
  3. Mix first 5 ingredients and pour into pan.
  4. Spread yellow cake mix over top of mixture in pan
  5. Spread pecans over cake mix and lightly pat in
  6. Melt butter and spoon over batter evenly
  7. Bake 50 minutes or until nuts are golden brown.

Notes

Use mixer to blend ingredients.  After cake cools, frost!      (*If desired, cake can be baked the night before.)