The Best Pumpkin Crunch Cake
This cake mix free easy Pumpkin Crunch Cake combines a soft pumpkin custard bottom with a delightfully delicious crunchy topping to create a totally addictive dessert!
Servings: 24 pieces
- 15 oz. can pure pumpkin puree (not pumpkin pie filling!)
- 12 oz. can evaporated milk
- 3 eggs
- 3/4 cup sugar
- 1/2 tsp. salt
- 3 tsp. pumpkin pie spice
- 2 1/3 cup flour
- 1 1/4 cup sugar
- 1 Tbsp. baking powder
- 3/4 tsp. salt
- 3/4 cup butter, melted
Combine first 6 ingredients. (I like to use a whisk.)
Pour into a greased 9×13 baking dish.
In same bowl that you used before, combine the topping ingredients, minus the butter.
Sprinkle topping evenly on top of batter and then drizzle the melted butter over top of everything.
Bake at 350 degrees for 45 to 60 min. Cake should look set and top should be golden brown. Cool completely.
If you prefer to use a store bought cake mix for the topping, just ignore all the Topping ingredients (except the butter!) and instead replace them with a yellow cake mix. Then drizzle with the butter as instructed
This dessert is delicious as is, but you can also serve it with whipped cream or with ice cream.