Pumpkin Crunch Cake Recipe
An easy to make and scrumptious pumpkin dessert bar recipe.
Ingredients
- 12 ounces Evaporated Milk, I used low fat
- 3 Eggs, beaten
- 2 tsp Pumpkin Spice
- ½ tsp Salt
- 1 cup Granulated Sugar
- 15 ounces Pumpkin, canned
- 18 ½ ounces Yellow Cake Mix
- 1 stick Butter
- 1 garnish Whipped Topping, Candy Sprinkles or Colored Sugar
Instructions
- Combine all ingredients except cake mix, butter, and garnish.
- Pour into a greased 13 x 9 pan.
- Sprinkle on the dry cake mix evenly across the top (Do not stir).
- Dot with butter – Lesson learned: I did not cover the entire top of the dry cake mix with butter and this is why part of the powder did not bake. It is important to slice the butter into very thin slices and cover the entire top of the cake mix so that the butter will moisten the cake mix in order to make a nice crispy crust.
- Bake at 350° for 30 to 35 minutes – Another lesson learned: I added an additional 10 minutes and it still was not cooked to my liking. Based on your oven, keep checking after the 35 minutes has passed until the top is an even golden color.
- Serve with whipped topping.
- Decorate with candy sprinkles or colored sugar.