Another yummy, timely and trendy treat made with farm-to-kitchen pumpkin puree
(using Moosecreek Pumpkin Patch's fairytale pumpkins).
(using Moosecreek Pumpkin Patch's fairytale pumpkins).
Pumpkin Crunch Cake Makes one 9x13" cake
2 cups pumpkin puree or 1 (15.5 oz.) can pumpkin without added sugar or spices
1 (12 oz.) can
evaporated milk
3 large eggs
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
Pinch of cloves
1 teaspoon salt
½ to 1 box (18.25
oz.) yellow cake mix (for a more cake-like consistency use up to the full box;
for a pie like texture, use around
½ the box) Click here for homemade cake mix.
1 cup chopped pecans
1 cup (2 sticks) butter, melted
- Preheat oven to 350° F. Spray a 9x13” baking dish with non-stick spray.
- In a large bowl, beat together the pumpkin, milk, eggs,
sugar, and spices until well combined.
- Pour into the prepared baking dish.
- Sprinkle the top with as much yellow cake mix as desired.
- Sprinkle with the chopped pecans.
- Pour the melted butter evenly over the top of the cake.
- Bake for 60 to 70 minutes or until the top is lightly browned and the custard is set.
- Serve warm or cold. Store in the refrigerator.
Recipe without photos . . .
Pumpkin Crunch Cake Makes one 9x13" cake
2 cups pumpkin puree or 1 (15.5 oz.) can pumpkin without added sugar or spices
1 (12 oz.) can evaporated milk
3 large eggs
¾ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
Pinch of cloves
1 teaspoon salt
½ to 1 box (18.25 oz.) yellow cake mix (for a more cake-like consistency use up to the full box; for a pie like texture, use around ½ the box) Click here for homemade cake mix
1 cup chopped pecans
1 cup (2 sticks) butter, melted
- Preheat oven to 350° F. Spray a 9x13” baking dish with non-stick spray.
- In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined.
- Pour into the prepared baking dish.
- Sprinkle the top with as much yellow cake mix as desired.
- Sprinkle with the chopped pecans.
- Pour the melted butter evenly over the top of the cake.
- Bake for 60 to 70 minutes or until the top is lightly browned and the custard is set.
- Serve warm or cold. Store in the refrigerator.
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