Pumpkin Crumble Cake
A simple, yet delicious Fall treat.
Servings 8 people
Ingredients
- 1 can (15 oz) pumpkin puree (NOT pumpkin pie filling!)
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1½ c. sugar
- 1 tsp cinnamon
- ½ tsp salt
- 1 box yellow cake milx (or make your own - https://www.raisingarrows.net/homemade-yellow-cake-mix )
- ½ c. chopped pecans
- 1 c. butter
- whipped topping optional
Instructions
- Preheat oven to 350°.
- Grease bottom of a 9x13" pan with butter or cooking spray.
- Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl.
- Pour the mixture into your 9x13" pan.
- Sprinkle dry cake mix over pumpkin mixture - it will completely cover the top.
- Top with pecans and drizzle melted butter over the pecans.
- Bake for 50-55 minutes or until golden and tasty!
- Cool...chill...and serve chilled (if you can, but frankly, we almost always dig in long before it is chilled!).
- Add a dollop of whipped topping as garnish for the fun of it! (totally optional, but super festive!)