Pumpkin Crunch Cake (Gluten Free)
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
12 fluid ounce
Evaporated Milk (can)3
Eggs1 cup
White Sugar2 tsps
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Ground Allspice1 cup
Butter (melted)2 cups
Pecan (chopped, divided)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 9x13-inch baking pan with cooking spray
3
Mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, and allspice together in a large bowl
4
Spread into the prepared baking pan
5
Stir cake mix and butter together in a large bowl
6
Stir in 1 cup pecans
7
Crumble evenly over the pumpkin mixture; pat down gently
8
Sprinkle remaining 1 cup pecans on top
9
Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a little crunchy, 45 to 55 minutes