Pumpkin Crunch Cake

Don’t know what to make for the holidays? This crowd-pleasing dessert is a mash up of the beloved pumpkin pie & pecan pie! How could you go wrong?! It’s simple to make and so delicious room-temp or even cold. It’s perfect for bringing over to someone’s house for the holidays or making in advance.

Ingredients:

  • 1 15 oz. Can Pumpkin Purée

  • 1 12 oz. Can Evaporated Milk

  • 1 Teaspoon of Vanilla

  • 4 Eggs

  • 1 Cup Brown Sugar

  • 2 Teaspoons Pumpkin Pie Spice

  • Pinch of Salt

  • 2 Cup Pecans; Chopped (Save some for garnish)

  • 1 Cup Butter; Melted

  • 1 Container of Cool Whip or Similar

  • 9x13 Dish Pan; Greased


Yields:  12 Squares
Prep Time:  10 Minutes
Bake Time: 60-65 Minutes
Chill Time: 15-20 Minutes

Directions:

  1. Preheat your oven to 350 degrees F.

  2. Grease your 9x13 dish pan with coconut oil or line it with parchment paper.

  3. In a bowl, whisk your pumpkin puree, vanilla, eggs, evaporated milk, brown sugar, pumpkin pie spice, and a pinch of salt.


  4. Pour your pumpkin wet mixture in your pan.
    (Tip: This will be a runny mixture.)

  5. Now, sprinkle your cake mix over the wet mixture in your pan. Be sure to cover every inch of your mixture.
    (Tip: This step sounds weird, yes, I know... Pat the cake mixture down very lightly.)

  6. Chop your almonds into small coarse pieces and now sprinkle over top of the cake mixture. Capturing every inch of your pan. Be sure to save some for topping.

  7. Drizzle melted butter over top of the chopped pecans.


  8. Bake in your oven for 60-65 minutes. Let cool for 15-20 minutes.

  9. Cut into even square bars and enjoy with some Cool Whip and garnish with some chopped pecans! Enjoy!

Need Visuals?
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PaleoJackie Hayden