Pumpkin Crunch Cake (a.k.a. Pumpkin Dump Cake or Pumpkin Cobbler)
- 1, 15 oz. can of pumpkin or 1 3/4 cups homemade pumpkin puree
- 1, 12 oz. can evaporated milk
- 1 1/2 cups sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 4 eggs
- 1 box yellow cake mix
- 1 cup pecans chopped
- 2 sticks butter melted
- vanilla ice cream for serving
Preheat oven to 350
Beat together pumpkin, evaporated milk, sugar, pumpkin pie spice, salt and eggs until smooth.
Pour into a greased 9 x 13 pan.
Sprinkle cake mix over pumpkin mixture.
Sprinkle pecans over cake mix.
Pour melted butter evenly over the pecans.
Bake for 45 - 50 minutes.
Let cool slightly and serve warm with vanilla ice cream.
recipe adapted from Give Thanks to God cookbook.