Yes, you read that header correctly. I’ve got yet another recipe involving pumpkin! I’m kind of a one-note cooker person, and I’ve yet to meet a pumpkin food I don’t love. So when one of you clever kids mentioned in my 2-Ingredient Pumpkin Cake post about the Pumpkin Crunch recipe floating around Pinterest, I was drawn to it like a Biggest Loser contestant at Dunkin Donuts.
I followed the recipe from The Picky Apple, and it does not disappoint. Holy wow is it amazing! And decadent. Like go ahead and pop the button off your pants, because you’re going to need the extra room.
Pumpkin Crunch Cake
- 1 box yellow cake mix
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cups chopped pecans
- 1 cup butter, melted
Heat oven to 350-degrees and grease bottom of 9 x 13 pan. Mix pumpkin, milk, eggs, sugar, cinnamon and salt, and pour in bottom of prepared dish.
Sprinkle package of cake mix over pumpkin mixture. Do not mix or stir, you want this in layers.
Top with pecans, then melted butter. Look at it skeptically and wonder how in the world that cake mix is going to work.
Bake it for 50-55 minutes, then dive into it immediately, burning the tar out of your mouth. Since the bottom has a custardy feel to it, I refrigerated what was left. Once cool, it cuts easily into bars and is so divine you can hardly see straight.