1 can (15 ounces) canned pumpkin
1/2 cup packed brown sugar
1/2 cup sugar
4 large eggs, room temperature
1 tablespoon pumpkin pie spice
1-1/2 teaspoons vanilla extract
1 can (12 ounces) evaporated milk
1 package (15-1/4 ounces) yellow cake mix
1 cup chopped pecans
1 cup unsalted butter, melted
Confectioners' sugar, optional
1Preheat oven to 350°. In a large bowl, beat canned pumpkin, brown sugar, sugar, eggs, pumpkin pie spice and vanilla extract until well blended. Reduce mixer speed to low; beat in evaporated milk until smooth. Pour batter into a greased 13x9-in. baking pan. Sprinkle with cake mix and chopped pecans; drizzle with butter.
2Bake until golden brown, 45 to 50 minutes. Cool on a wire rack. If desired, dust with confectioner sugar and serve.
Total Time
Prep: 15 Min. Bake: 45 Min. + Cooling
Simple pumpkin crunch cake is rich, earthy, spicy, sweet and crunchy. Make this easy dump cake recipe ASAP!
Nutrition Facts
1 piece: 383 calories, 22g fat (11g saturated fat), 90mg cholesterol, 352mg sodium, 44g carbohydrate (30g sugars, 2g fiber), 5g protein.