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Pumpkin Crunch Cake

Pumpkin Crunch Cake is the epitome of cozy autumn desserts, combining the rich, spicy flavors of pumpkin with a delightful crunchy topping.
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Ingredients
  

  • 1 can pumpkin 15 oz
  • 1 can evaporated milk 12 oz
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 box yellow cake mix
  • 1 cup pecans chopped
  • 1 cup butter melted
  • Cool Whip for topping

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish.
  • In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt.
  • Mix until well combined. For a smoother texture, you can use an electric mixer.
  • Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
  • Sift the yellow cake mix to remove lumps, then sprinkle it evenly over the pumpkin mixture.
  • Sprinkle chopped pecans evenly over the cake mix layer.
  • Drizzle the melted butter evenly over the pecans.
  • Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the cake is set.
  • Allow the cake to cool completely. Serve chilled or warm, topped with a dollop of Cool Whip.