Pumpkin Crunch Cake
Pumpkin Crunch Cake tastes like a pumpkin pie with a crunchy pecan streusel layer on top - and best of all, it's easily made with a box of yellow cake mix.
Servings: 12 servings
- 29 ounces canned pumpkin puree
- ¾ cup half and half
- 3 eggs
- 1 cup brown sugar packed
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 15.25 ounces yellow cake mix
- ½ cup pecans roughly chopped
- ½ cup melted butter
Preheat oven to 350°F. Grease a 9 x 13 inch baking pan and set aside. Whisk together the pumpkin, half and half, eggs, brown sugar, pumpkin pie spice and salt. Pour into the greased pan.
Sprinkle with the dry cake mix and top with chopped pecans. Last, drizzle melted butter over everything.
Bake at 350°F for 45-55 minutes, or until a toothpick inserted comes out clean. Let cool and serve with whipped cream.
Serving: 1piece | Calories: 380kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 492mg | Potassium: 341mg | Fiber: 3g | Sugar: 34g | Vitamin A: 11016IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 3mg