It’s pumpkin season…YAY!!! We love this time of year (as if you couldn’t tell). This recipe turned out to be simple to make and my husband (who doesn’t love pumpkin, like I do) thought it had just the right amount of pumpkin. The original recipe is called a Pumpkin “Crunch” Cake but when I went to the store for pecans they were out of the small bags and only had one big enough to feed an army. So this turned into Pumpkin Crumb Cake. I am sure the addition of pecans would be delicious and I can’t wait to add them in the next time I make it, which should be very soon. We served it with Butter Pecan Ice Cream.
Pumpkin Crumb Cake
1 box yellow cake mix
1 15 oz can pumpkin puree
1 12 oz can evaporated milk
3 large eggs
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups chopped pecans (for the crunch cake)
1 cup butter, melted
Heat oven to 350 degrees. Grease bottom of 9×13 pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans (if using). Drizzle melted butter over pecans. Bake 50-55 minutes.
Recipe from The Picky Apple.
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This sounds awesome! My mouth is watering. 🙂 Thanks for linking up at Crazy Sweet Tuesday!
Coming over from Behind the Curtain…wow, sure wish I had a slice of this with my coffee about now. 😉
This is one of my family’s all-time favorite desserts. We call it Pumpkin Dump Cake. Sooo good!
Anything flavored with pumpkin, evaporated milk and eggs -has GOT to be good!