This dessert is a family tradition for us! Not only is this my Mother-In-Law’s recipe, but this is also my husband’s favorite Fall dessert! It would not be Fall without making Pumpkin Crunch! I love the buttery and nutty cake topping over a pillow of sweet pumpkin goodness! This dessert is delicious served hot, or served the next day cold out of the refrigerator! Serve with powdered sugar on top and some whipped cream!
1 15oz can of Pumpkin puree
1 12oz can of evaporated milk
1 cup of sugar
4 teaspoons of pumpkin pie spice
1 teaspoon of vanilla
1/3 cup of brown sugar
1 package of Butter Cake Mix
1 1/2 cups of chopped pecans or walnuts
3/4 cup salted melted butter
shortening to grease pan
Powdered sugar and whipped cream (if desired)
Heat oven to 350. Grease bottom and sides of rectangular metal pan, 13x9x2, with shortening. Beat pumpkin, milk, eggs, sugar, vanilla, and pumpkin pie spice in medium bowl with wire whisk until smooth. Pour into pan. Sprinkle dry cake mix over pumpkin mixture, and lightly pat down all over. Sprinkle with brown sugar and chopped pecans. Pour melted butter evenly over top of dessert.
Bake 50 to 60 minutes or until knife inserted in center comes out clean. If nuts brown before cake is finished baking, cover with aluminum foil. Cool cake slightly.
Sprinkle with sifted powdered sugar and serve with a dollop of whipped cream.