Simmering Saturdays: Pumpkin Crunch Cake
Pumpkin Crunch Cake
This pumpkin crunch cake recipe is easy to put together, only takes a few ingredients, and is one of the most delicious pumpkin desserts ever.
INGREDIENTS
- 29 oz can of Libby’s (or similar) Pure pumpkin
- 1 cup sugar
- 3/4 tsp cinnamon
- 3 eggs
- 14 oz can sweetened condensed milk
- 1 cup (2 sticks) melted butter
- 1 box yellow cake mix
- 1 cup walnuts, chopped
INSTRUCTIONS
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Preheat oven to 350 degrees.
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Spray a 9×13 baking dish with non-stick baking spray.
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Mix pumpkin, sugar, cinnamon, eggs, and milk together. Pour batter into a 9×13 baking dish.29 oz can of Libby’s (or similar) Pure pumpkin,1 cup sugar, 3/4 tsp cinnamon, 3 eggs,14 oz can sweetened condensed milk
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Sprinkle cake mix over top of the pumpkin mixture. Pat down gently.1 box yellow cake mix
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Sprinkle chopped walnuts on top of cake mix. Pat down gently.1 cup walnuts
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Pour melted butter over top of cake making sure to cover all of the cake mix.1 cup (2 sticks) melted butter
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Bake for 50-60 minutes at 350 degrees.
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Serve warm or at room temperature with ice cream or whipped cream.
