caitlin's pumpkin crunch cake

Caitlin was looking for a dessert to take along to a special dinner and ran across this recipe on pinterest.  She made one pan as a trial run and we thought it was great.  She made it to take to the dinner and it was a hit there as well.  Part of our trial run pan went to Grandpa and Grandma and she has now been requested to bring it to Thanksgiving dinner.

 I am posting her recipe here now and when we make it again to take to Thanksgiving dinner at Grandma Jan and Grandpa Denny's we will get some pictures.

The original recipe calls for a 16 oz can of pumpkin but we used 16 oz of our homegrown pumpkin puree.

Caitlin's Pumpkin Crunch Cake

1 box yellow cake mix
16 oz pumpkin puree
1 12 oz can evaporated milk
3 eggs
1 1/2 cup sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
1 cup butter melted
whipped topping

Preheat oven to 350°

Grease bottom of a 9x13 pan

Combine the pumpkin, evaporated milk, eggs, sugar, spices and salt in a bowl and stir to combine.  Caitlin used a batter whisk.

Pour the mixture into the prepared pan.

Sprinkle the dry cake mix evenly over the top of the pumpkin mixture.  It will float on top of the pumpkin.

Sprinkle the chopped walnuts and pecans over the cake mix.

Drizzle the butter over everything.

Bake 55 minutes or until the top is golden brown.

Cool completely then cut into squares topped with whipped topping.  Caitlin used freshly whipped heavy cream to which she added a little sugar and a little vanilla.

Refrigerate leftovers.

16 servings

Source: This recipe was repinned on pinterest from here.