So, do you wonder what you did before Pinterest? I suppose I bookmarked everything that interested me, but now, I just create a new board.
If you’re like me, you have 100+ boards…is that excessive, do you think? It does give an indication of why I have not only a double major, but a double minor, doesn’t it? A bit all over the place, that’s a good description of me….many and varied interests….
Anyway, you’ll thank me for my extensive interest in cake after you make this delicious pumpkin confection! So yummy, so varied in textures, and just plain perfect for the month of November! The bottom is similar to that of pumpkin pie, but a bit firmer, then there is the buttery cake bit, and finally, the crunch of the pecans!
Did I mention easy? Because it is that, as well. Even affirmed pumpkin haters will like this, although it may take some convincing to get them to actually taste it…I suggest you serve the cake slightly warm with a dollop of whipped cream…
Pumpkin Pecan Crunch Cake
1 can pumpkin (15 ounces)
1 can evaporated milk (12 ounces)
3 large eggs
1 cup sugar
1/2 cup firmly packed brown sugar
6 teaspoons McCormick® Pumpkin Pie Spice, divided
1 tablespoon McCormick® Pure Vanilla Extract
1/4 teaspoon salt
1 yellow cake mix
1 cup chopped pecans
1 cup (2 sticks) unsalted butter, melted
Whipped cream (optional)
Preheat oven to 350°F.
Spray a 13×9 baking dish with non-stick spray; set aside.
Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended.
Pour into prepared baking dish.
Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk.
Sprinkle dry cake mix evenly over pumpkin mixture.
Sprinkle with pecans.
Drizzle evenly with melted butter.
Bake 50 minutes or until golden brown.
Serve warm or at room temperature.
Serve with whipped cream, if desired.
Store leftover dessert in refrigerator.