Pumpkin Crunch Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12 - 15
 
Ingredients
  • Solid vegetable shortening for greasing the pan
  • 1 box yellow cake mix (plain, not the pudding added type)
  • 1 15 oz. can pumpkin puree
  • 1 12 oz can evaporated milk
  • 3 eggs
  • 1½ cups sugar
  • 4 tsps. pumpkin pie spice
  • ½ tsp. salt
  • ½ cup chopped pecans
  • ½ cup chopped walnuts
  • 2 sticks butter, melted
  • Whipped topping (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease bottom of a 9 X 13 inch pan.
  3. Combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice and salt in bowl until well combined, then pour into the prepared pan.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
  5. Sprinkle the chopped pecans and walnuts over the cake mix.
  6. Drizzle the melted butter evenly over everything.
  7. Bake for 55 minutes or until the top is turning golden brown.
  8. Cool completely before serving.
  9. You will want to refrigerate this and if you are not serving it after it cools off. If you do refrigerate it, you will want to let it sit for 15 minutes or so before serving to make it easier to cut.
  10. Enjoy!
Recipe by NorCal Coupon Gal at http://norcalcoupongal.com/kitchen-mom-mondays-pumpkin-crunch-cake/