Pumpkin Pecan Crunch cake
From peetabear 15 years ago
- 50 minutes to make
- Serves 24
this cake look so good... it starts with a yellow cake mix so it is great when you don't have time to make a homemade cake from scratch... the recipe and photo are courtesy of McCormick's.
Ingredients
- 1 can (15 ounces) pumpkin shopping list
- 1 can (12 ounces) evaporated milk shopping list
- 3 eggs shopping list
- 1 cup granulated sugar shopping list
- 1/2 cup firmly packed brown sugar shopping list
- 6 teaspoons McCormick® pumpkin pie spice , divided shopping list
- 1 tablespoon McCormick® pure vanilla extract shopping list
- 1/4 teaspoon salt shopping list
- 1 package (18 1/4 ounces) yellow cake mix shopping list
- 1 cup chopped pecans shopping list
- 1 cup (2 sticks) butter, melted shopping list
- whipped cream (optional) shopping list
- ................................................................. shopping list
- spiced pecans shopping list
- 1/3 cup sugar shopping list
- 2 teaspoons McCormick® pumpkin pie spice shopping list
- 1/4 teaspoon salt shopping list
- 1 egg white shopping list
- 3 cups pecan halves shopping list
How to make it
- 1. Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
- 2. 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.
- 3. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.
- Make Ahead: Prepare as directed. Cool completely; cover. Refrigerate overnight. Let stand 30 minutes before serving. To serve, cut into squares with sharp knife.
- ........................................................................................
- spiced pecans
- 1. Preheat oven to 250°F. Mix sugar, pumpkin pie spice and salt in small bowl. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly.
- 2. Spread nuts in single layer on lightly greased baking sheet.
- 3. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks
The Rating
Reviewed by 8 people-
This looks dangerous to have in the house. I'm going to make it anyway. High 5 from me. L.
lasaf
in St. Paul loved it
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I love recipes that use mixes to short-cut the prep/cook time. While I like to do a lot of things from scratch, it's nice to be able to pull a few things out of the pantry and come up with a 'homemade' dinner or dessert. This one looks like a defin...more
fizzle3nat
in Waterville loved it
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Southern cuisine at its best!
elgab89
in Toronto loved it
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