(15 ounce) can pumpkin puree (12 ounce) can evaporated milk large eggs cup sugar cup packed light brown sugar teaspoons pure vanilla extract tablespoon pumpkin pie spice teaspoon salt box yellow cake mix cup of unsalted butter, melted
FOR THE CAKE:
1
1
1
1
4
2
1
1/4
1/2
1/2
1
In a mixing bowl, combine pumpkin puree, evaporated milk, eggs, white granulated sugar, light brown sugar, vanilla extract, pumpkin pie spice and salt. Mix on medium speed until everything is thoroughly mixed together.
2
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Drizzle the melted butter over the entire top of the cake.
cup of unsalted butter, softened cup packed light brown sugar cup all-purpose flour cup of chopped pecans
PRALINE TOPPING:
1/4
1/2
1/4
1/2
3
Combine the softened butter with the light brown sugar and chopped pecans. Mix everything together until it resembles the consistency of wet sand.
3
Using a spoon (or your fingers), sprinkle the praline layer as evenly as possible over the top.
4
Bake the cake for 50-60 minutes until the top is golden brown. Check the cake after 35-40 minutes just to make sure the top isn’t browning too quickly. If it looks like it is, cover it with a layer of aluminum foil and continue baking for the duration.
3
Allow the cake to cool completely, then chill it in the fridge for a few hours before serving. Pumpkin crunch cake can be served cold or heated in the microwave for one minute. Serve with whipped cream or vanilla ice cream.
Yield
1/12 slice of cake
calories
253 kcal per serving
FAT
14.4 g per serving
caRBS
29 g per serving