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Pumpkin Pecan Crunch Cake

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
18 servings
Dessert
Pumpkin Pecan Crunch Cake
Ingredients
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 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 margarine, melted
  • 1 (8 ounce) container frozen whipped topping, thawed
Instructions
1
Acquire all necessary components for the recipe.
2
Preheat your oven to a temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if preferred).
3
Apply a thin layer of non-stick cooking spray to a 9x13-inch baking dish.
4
In a large mixing container, blend together pumpkin puree, evaporated milk, granulated sugar, eggs, a pinch of pumpkin pie spice, and a small amount of salt until everything is fully incorporated.
5
Pour the mixture into the prepared baking dish.
6
Sprinkle a layer of cake mix evenly over the pumpkin batter, gently pressing it down to ensure an even distribution.
7
Scatter chopped pecans uniformly over the cake mix, followed by a drizzle of melted margarine.
8
Place the baking dish in the preheated oven and cook until a toothpick inserted into the center comes out clean, requiring approximately 60-80 minutes.
9
Finish the dish with a generous dollop of whipped topping once it's ready to be served.