Crunchy Pumpkin Cake Recipe
Crunchy Pumpkin Cake Recipe. Spray a 9×13 pan with nonstick cooking spray and set aside. When cool, loosen from side of pan.
Spread half of the cake mix (dry) in an even layer over batter, sprinkle with nuts, and add remaining cake mix. Sprinkle dry cake mix on top of the pumpkin pie mixture. In a large bowl, whisk the pumpkin, evaporated milk, eggs, brown sugar, vanilla, pumpkin pie spice, and salt.
Whisk The First 10 Ingredients Together (Pumpkin Through Nutmeg) Until Smooth And Pour Into Your Pan.
Mix the pumpkin mixture (per recipe below) and spread into a 9×13 pan. Sprinkle the cake mix over the top of the pumpkin filling and top with pecans. Everyone will love this perfect pumpkin crunch cake!
Mix The Pumpkin, Evaporated Milk, Sugar, Eggs, And Cinnamon, And Pour Into A Greased, Parchment Lined 9×13 Pan.
Add a little flour a 9×13 baking pan and set aside. Sprinkle 1/2 box of yellow cake mix over pumpkin mixture. Made with pumpkin spice, cake mix, pumpkin puree, and crunchy.
Pour Into The Prepared Baking Pan.
How to make this pumpkin crunch cake recipe. Pour melted butter over the top. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla, and pumpkin pie spice until well combined.
Grease Bottom And Sides Of The Pan.
This fall cake recipe has become a family & friends favorite. Pour the mixture into the prepared baking dish. Top the mixture evenly with the dry yellow cake mix and gently press it.
Preheat Oven To 350 F.
Grease a 9 x 13 inch baking pan and set aside. In a large bowl, whisk the pumpkin, evaporated milk, eggs, brown sugar, vanilla, pumpkin pie spice, and salt. My pumpkin crunch recipe has all the festive fall flavors you’re looking for, and is easy to make in just one pan!