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Tuesday, November 20, 2012

Pumpkin Crunch Cake recipe

Pumpkin Crunch Cake is dead easy to make, smells sooooooooo good while baking, and tastes delicious with a hearty cup of Yunnan tea. Always get loads of raves on this one.

Here's the recipe:


1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 and 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

  1. Preheat oven to 350 degrees F. Lightly grease one 9x13 inch baking pan.

  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.

  3. Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.

  4. Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.


Melanie said...

Too funny! Someone else gave me this recipe this last weekend, and I baked it on Sunday! I had never heard of it before this last weekend! It is yummy, but I think we liked it a little better the second day when the whole thing had melded together a little more (but the crunchiness was gone).

Teresa of Southern Touch Catering said...

Yum! I will be trying this one- anything with pumpkin for me.

Angela McRae said...

This sounds terrific -- and easy!

Bernideen's TeaTime Blog said...

Denise: |I have the printer going now! Thanks for a yummy recipe!

Steph said...

Oooh! I've had this and really enjoyed it! Thank you!

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