Pumpkin Crunch Cake
You're going to adore this scent! It's the essence of creamy pumpkin pie filling enriched with Eagle Brand milk, encased in freshly baked yellow cake, melted butter, pecans, and a whisper of spice. It's so delectable that we had to hunt down the recipe to share with you, because you'll be tempted to devour it!
Pumpkin Crunch Cake Recipe: Ingredients: 1 package of yellow cake mix, 1 can (16 oz.) of pumpkin, 1 can (12 oz.) of evaporated milk, 3 eggs, 1 1/2 cups of sugar, 4 teaspoons of pumpkin pie spice, 1/2 teaspoon of salt, 1 cup of chopped pecans, 1 cup of melted butter, and whipped topping. Directions: Preheat the oven to 350°F. Grease the bottom of a 9x13 inch pan. In a bowl, mix the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Pour into the pan. Evenly sprinkle the dry yellow cake mix over the pumpkin mixture. Add the chopped pecans on top. Evenly drizzle the melted butter over the entire surface. Bake for approximately 50 minutes. Allow to cool completely before serving with whipped topping. Store any leftovers in the refrigerator.
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