How To Make A Pumpkin Crunch Dessert Cake
During the months of October and November, my family really enjoys this Pumpkin Crunch dessert recipe. It takes about 10 minutes to prepare and 50 minutes to bake.
This is a really nice dessert to serve at your Halloween parties or after your Thanksgiving holiday meal. I often entertain here at my home during the fall months, so I will make this recipe and serve it with some wonderful fall flavored teas and coffees.
If desired, you can substitute the canned pumpkin with some fresh puree, although when I substitute, I also add in 1 teaspoon of pumpkin pie spice to give it additional flavor.
Pumpkin Crunch Recipe
1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 box yellow cake mix
1/2 cup pecans, chopped
1 cup butter, melted
non-dairy whipped topping for garnishing
Preheat oven to 350 degrees and grease bottom of 9 x 13″ pan.
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