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Pumpkin Pecan Crunch

Prep Time: 12 minutes

Cook Time: 60 minutes

Total Time: 72 minutes

Servings: 12

The Pumpkin Pecan Crunch is an easy-to-make dessert that combines the comfort of pumpkin pie with the crunch of pecans and the convenience of a cake mix for a satisfying sweet and salty treat. Perfect for serving warm or cold, this dessert is versatile and guaranteed to delight with its layers of flavorful pumpkin and a nutty, buttery topping.

Ingredients

15 oz Pure Pumpkin Puree

12 oz Evaporated Milk

2 tsp Pumpkin Pie Spice

½ tsp Salt

1 box Yellow Cake Mix

6 oz Pecan Chips

1 cup Unsalted Butter, melted

1 tub Cool Whip, for topping

1 spray Baking with Flour Spray, to prepare dish

Directions

Step 1

Preheat oven to 350 F. Prepare 13×9 baking dish with Baking Spray.

Step 2

In a large bowl, combine canned pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix until well blended, batter will be runny). Pour the pumpkin mixture into your prepared baking dish.

Step 3

Sprinkle yellow cake mix over the top of the pumpkin mixture evenly. Top with pecans and drizzle with melted butter.

Step 4

Bake for about 60 minutes or until a toothpick comes out clean.

Step 5

Serve this cake warm with cool whip or vanilla ice cream. Drizzle with caramel sauce.

Cook's Notes

Store in refrigerator, covered for 3 days. This dessert can be made ahead. Serve cold or warm by the slice in the microwave. Freeze by covering with foil for up to 2 months.