Pumpkin Crunch Cake

After a sudden scare of the idea of the pumpkin shortage actually being true, I finally came across a can of pumpkin puree. Well, my dad did & he stocked up for me because I have A LOT of pumpkin recipes to try this fall!

I picked pumpkin crunch cake for my first one to try. I suppose pinning it on my recipe board 3 times hinted to me that I really liked the sound of it...

This was so quick & easy to prep! It bakes for a while, 50-55 minutes at 350 degrees, but totally worth it. The original source for the recipe is from The Picky Apple.

Ingredients:

• 1 box yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3 large eggs
• 1 1/2 cups sugar
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups chopped pecans
• 1 cup butter, melted

Start by mixing pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. Your batter will probably look something like this:

Next, pour this mixture into a greased 9x13 pan:

Add your bag of yellow cake mix to the top of that:

Then add your pecans, this is 1 1/2 cups, but maybe you want more:

Then add your melted butter over top. I forgot to photograph this step, but we all know what melted butter looks like! :) Here is my pumpkin crunch cake's debut from the oven.

It is SO delicious especially when warm. In fact, I think I would always serve it warm, and in a bowl, because it's really nothing like a cake. I don't even know why that's in the title. Really. I don't. Have any new name suggestions?! I bet it taste even more delicious with vanilla ice cream!