Pumpkin Crunch Cake
Recipe from AllRecipes
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Ingredients:
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
1 ½ cups white sugar
4 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (15.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup butter, melted
1 (8 ounce) container frozen whipped topping, thawed
Directions:
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one 9x13-inch baking pan.
- Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.
- Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted butter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Top with whipped topping when ready to serve.