Pumpkin Crunch Cake

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. Spray a 9×13 baking dish with non-stick spray.
2. In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Make sure everything is well combined.
3. Pour the pumpkin mixture into the prepared baking dish.
4. Take the yellow cake mix and sprinkle it evenly over the pumpkin layer. You can use half a box for a less cake-like texture, or more if you prefer a fluffier cake.
5. Next, sprinkle the chopped pecans over the top.
6. Carefully pour the melted butter evenly over everything in the dish.
7. Bake for 60 to 70 minutes, or until the top is golden brown and the custard inside is set. You can check doneness by inserting a knife or toothpick in the center; it should come out clean.
8. Let it cool, then serve warm or cold. Store leftovers in the refrigerator.

How to Serve Pumpkin Crunch Cake
You can serve Pumpkin Crunch Cake as is, or add a dollop of whipped cream for a delightful touch. Vanilla ice cream also makes a great pairing. Slice it into squares and enjoy it as a cozy dessert after dinner or a sweet snack during the day.
How to Store Pumpkin Crunch Cake
Once the cake has cooled, you can store it in an airtight container in the refrigerator. It will keep well for about 4 to 5 days, although it’s usually eaten up quickly! You can also freeze leftovers by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag. Make sure to thaw it in the refrigerator before serving.
Tips to Make Pumpkin Crunch Cake

• Use canned pumpkin puree for convenience, but make sure it’s pure pumpkin with no added spices.
• If you want a crunchier topping, add more pecans or even some oats.
• To enhance the flavor, consider adding a pinch of nutmeg along with the pumpkin pie spice.

Variation (If Any)
You can swap out the pecans for walnuts or even use a mix of both. If you are looking for a gluten-free option, try using a gluten-free cake mix for the top layer.
FAQs
1. Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can! Just make sure to cook and puree the pumpkin first. Drain any excess water before mixing it with other ingredients.

2. Is it okay to make Pumpkin Crunch Cake ahead of time?
Absolutely! It can be made a day in advance. Just make sure to store it in the refrigerator.

3. Can I add chocolate chips to the cake?
Yes, adding chocolate chips to the pumpkin mixture can create a delicious twist on this classic recipe. Adjust the sugar if needed because the chocolate will add some sweetness.

Enjoy making this Pumpkin Crunch Cake—it’s comforting, easy, and perfect for any gathering!