Pumpkin Crunch Cake
This dessert is so rich, it’s just plain criminal!
TWO sticks of butter and ONE AND A HALF cups of sugar, you’ll need to temporarily change your name to Paula Deen before whipppin’ this bad boy up.
I CONFESS, I made it, I ate it and I don’t care who knows it!
If you wanna live on the edge, you can throw this together for your family. Just don’t them in the kitchen when your making it..wink, wink and you’ll get away with your crime!
I changed it a little from the Original recipe: Pumpkin Crunch Cake
1 (15 ounce) can pumpkin puree (this is a little soupy, you can use a little more pumpkin to make it thicker)
1 (12 fluid ounce) can evaporated milk
1 1/2 cups white sugar (reduce this to a cup, if you feel extremely guilty)
3 teaspoons pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup unsalted butter
1 (8 ounce) container frozen whipped topping, thawed
Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
Mix well, and spread into the prepared pan.
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 butter.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.
(May want to give a disclaimer to diabetics and heart patients before they gobble this up for Thanksgivin’…lol)