Monday, October 25, 2010

Pumpkin Crunch Cake

My friend Karyn passed this along.  It was a lunch box hit for Brenn's lunch table. I added the drizzle.  The center is more like a custard, I was expecting a cake texture so it was a shock.  The 2nd day I tried it I liked it much better.  It could be a brunch cake as well, served warm.  Another great pumpkin recipe!
1 Package yellow cake mix
1 can (16 oz.) pumpkin
1 can (12 oz.) evaporated milk
3 eggs
1 1/2 cup sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup melted butter
whipped topping

Preheat oven to 350F. Grease bottom of 9x13pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl. Pour into pan. Sprinkle dry yellow cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over cake mix. Drizzle melted butter evenly over everything. Bake for about 50 minutes. Cool completely and serve with whipped topping. Refrigerate left overs. Enjoy!