My sister-n-law Jennifer suggested this recipe for Pumpkin Crunch Cake. If you liked the Texas Dump Cake recipe then you will enjoy this one. It is the same concept using pumpkin rather than fruit.
1 (29oz) can pumpkin
1 can Evaporated Milk
1 cup sugar
1/2 tsp salt
4 tsp pumpkin pie spice
1 yellow cake mix
1 stick butter, melted
Mix the all the ingredients together. Pour into a greased 9X13 inch baking dish.
Sprinkle cake mix over the mixture. Drizzle with the melted butter. Bake 1 hour in a 350 degree oven. Serve warm or chilled.
— Sprinkle 1 cup chopped pecans over cake mix then drizzle with the butter.
— For a Gluten free version try Betty Crocker’s gluten free cake mix.
— For dairy (milk) free version use vanilla rice milk about a third less than what’s called for.
— Make your own cake mix: combine 2 cups flour, 2 tsp baking powder, 1/2 tsp salt and 1 cup sugar. Cut in 1/2 cup butter.