Pumpkin Crunch Cake - A Hit!

Fall is Pumpkin spice season with our family. I made this cake last week and the guys loved it! A good blend of pumpkin flavor, cake and pie-like dessert. I've made 'dump' type cakes like this before and didn't like the dry crumbly top that the cake mix created. With this cake there is more 'filling' which seems to absorb the cake mix. Also, I pressed the dry cake mix gently into the filling after sprinkling it over the pudding mixture.

         

   PUMPKIN CRUNCH CAKE   

Ingredients:

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

4 eggs

1 ½ cups sugar

1 teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ground ginger

pinch of cloves

1 teaspoon salt

½ - 1 box yellow cake mix

1 cup chopped pecans

1 cup butter

Directions:

1.     Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with non-stick spray.

2.     In a large bowl, beat together pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking pan.

3.     Sprinkle the top with yellow cake mix. (For a more cake-like consistency use the full box. For more pie-texture use about ½ box.)

4.     Sprinkle with the chopped pecans.

5.     Pour the melted butter evenly over the top of the cake.

6.     Bake for 60-70 minutes or until the top is lightly browned and the custard is set.

7.     Serve warm or cold. Store in the refrigerator.

More on "Dump Cakes" --- I did recently did a cherry pie filling and yellow cake mix Dump Cake in the slow cooker. This seemed to solve the problem of a dry top since it cooked longer. Spray the slow cooker pot well. Use 1 large can or 2 small cans of pie filling on the bottom, then 1 cake mix, on top put 1 stick of butter, cubed. During the cooking time you may want to stir it at bit or press the mix into the filling if it seems too dry on top. I let this bake about 3 hours. Serve with whipped topping, or better yet vanilla ice cream. Yummy!