Pumpkin Crunch Cake

I found this recipe on Pinterest, and the picture just looked so yummy. It really smelled good baking, but mine didn’t look like the picture! Maybe I didn’t let it cool enough? Mine kind of fell apart. My first bite I thought, oh no, this didn’t cook enough, but as I kept eating it, it kept getting better and better. I think I was expecting a cake, but it was more like a pudding with some crunchy pieces. It tasted really good, though!

rating: 8

Pumpkin Crunch Cake
(http://www.thepickyapple.com/)

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 (the original recipe called for 1/2 cup)
1 cup butter, melted

Directions:

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

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