Timely and Trendy — Pumpkin Crunch Cake

Another yummy, timely and trendy treat made with farm-to-kitchen pumpkin puree

(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

1. Preheat oven to 350° F. Spray a 9x13” baking dish with non-stick spray.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. 
   
   
   
   
3. Pour into the prepared baking dish.
   
4. Sprinkle the top with as much yellow cake mix as desired.
   
5. Sprinkle with the chopped pecans.
   
6. Pour the melted butter evenly over the top of the cake.
   
7. Bake for 60 to 70 minutes or until the top is lightly browned and the custard is set.
   
8. 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

1. Preheat oven to 350° F. Spray a 9x13” baking dish with non-stick spray.
2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. 
3. Pour into the prepared baking dish.
4. Sprinkle the top with as much yellow cake mix as desired.
5. Sprinkle with the chopped pecans.
6. Pour the melted butter evenly over the top of the cake.
7. Bake for 60 to 70 minutes or until the top is lightly browned and the custard is set.
8. Serve warm or cold. Store in the refrigerator.