Recipe: Pumpkin Crunch Cake (Pumpkin Dump Cake)
Description: Buttery pumpkin crunch cake with pecans makes for an incredibly easy Fall dessert recipe everyone loves. Easily make this pumpkin dump cake in ONE PAN!
Ingredients: [{"text": "15 oz can pumpkin puree"}, {"text": "12 oz can evaporated milk"}, {"text": "1 1/2 cups sugar (granulated)"}, {"text": "3 eggs"}, {"text": "2 tsp cinnamon"}, {"text": "2 tsp pumpkin pie spice"}, {"text": "15.25 oz box Yellow Cake Mix"}, {"text": "1 cup unsalted butter (melted)"}, {"text": "1 cup pecans (chopped )"}, {"text": "1 cup whipped cream (homemade or Cool Whip (optional))"}, {"text": "1 tbsp pumpkin pie spice ((optional))"}]
Instructions: Preheat oven to 375°F.
Combine pumpkin puree, evaporated milk, sugar, eggs and spices in a large bowl and whisk to combine.
Grease a 9&quot;x13&quot; baking dish with a little butter.
Pour in pumpkin mixture into buttered baking dish.
Sprinkle the yellow cake mix over the pumpkin mixture, trying to get it as evenly spread as possible.
Pour the melted butter over the cake mix, covering all the cake mix as much as you can.
Top with chopped pecans spread out over the entire cake
Bake 50 minutes to 55 minutes, or until the cake is firm, and cooked through. The cake should be a nice browned color and but the middle is still ooey and  gooey.
Remove from oven, and serve hot or cold with ice cream or cream.&nbsp;
Optional - add Pumpkin Whipped Cream Mix 1 cup of ready made or homemade whipped cream with 1 tablespoon of pumpkin spice and mix well.
Refrigerate and serve with on top of the pumpkin cake.
