Our ad-free recipe videos combine directions, ingredients and even information about cookware and matching wines – all in the one, intuitive interface. No more hunting through recipe blogs looking for the information you need, it’s all in the video!
We’d love to hear your feedback on this new recipe video format in the comments section below! If you used this video to make Pumpkin Crunch Cake, please tell us how it went!
Is there a recipe video you’d like to see in this format? Leave a comment for us below and we’ll make it for you!
Pumpkin Crunch Cake
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch of cloves
1 teaspoon salt
1/2-ish box yellow cake mix (if you’d like a more cake-like consistensy, use more – up to the full box. If you’d like it to be more like a pie texture, use around 1/2 the box)
1 cup chopped pecans
1 cup butter, melted
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
Sprinkle with the chopped pecans.
Pour the melted butter evenly over the top of the cake.
Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
Serve warm or cold. Store in the refrigerator.
View the original video here: Buns in My Oven – Pumpkin Crunch Cake.