By Lisa L. Bynum
Serves 12
For the cake layer:
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
4 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 box yellow cake mix
1/4 cup of unsalted butter melted
For the praline layer:
1/4 cup of unsalted butter softened
1/2 cup packed light brown sugar
1/4 cup all-purpose flour
1/2 cup of chopped pecans
For the cake layer:
Preheating the oven to 350 degrees. Spray a 9 x 13-inch baking pan with cooking spray.
To a mixing bowl, combine pumpkin puree, evaporated milk, eggs, white granulated sugar, light brown sugar, vanilla extract, pumpkin pie spice and salt. Mix on medium speed until everything is thoroughly mixed together.
Pour the pumpkin mixture into the prepared baking pan and spread it into an even layer using a spoon or spatula.
Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Drizzle the melted butter over the entire top of the cake.
For the praline topping:
Combine the remaining 1/4 cup of softened butter with light brown sugar and chopped pecans. Mix everything together until it resembles the consistency of wet sand. Using a spoon (or your fingers), sprinkle the praline layer as evenly as you can over the top.
Bake the cake for 50-60 minutes until the top is golden brown. Check the cake after 35-40 minutes just to make sure the top isn’t browning too quickly. If it looks like it is, cover it with a layer of aluminum foil and continue baking for the duration.
Allow the cake to cool completely, then chill it in the fridge for a few hours before serving. Pumpkin crunch cake can be serves cold or heated in the microwave for a minute.
Serve with whipped cream or vanilla ice cream.