Now that people that I know in “real life” know about my food blog, I sometimes get recipes from them. And sometimes, I get so excited that I make that recipe the same day.
This recipe was one of those recipes!! It’s pumpkin pie meets coffee cake!!! Loved it!
Thanks, Nancy!! 🙂
Pumpkin Pie Crumb Cake
1 16 oz can pumpkin puree
1 12 oz can evaporated milk
1 1/2 cups granulated sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package of yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Preheat oven to 350 degrees. Grease the bottom of a 13 x 9 inch pan. Combine pumpkin puree, evaporated milk, eggs, granualated sugar, pumpkin pie spice and salt. Pour it into the pan. Sprinkle the dry cake mix evenly over pumpkin mixture. Top with the chopped pecans, then drizzle melted butter over the top.
Bake for 50-55 minutes or until golden. Let it cool completely.
Cut into squares and serve. Enjoy!