Pumpkin Pecan Crunch Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 24 |
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this cake look so good... it starts with a yellow cake mix so it is great when you don't have time to make a homemade cake from scratch... the recipe and photo are courtesy of McCormick's. Ingredients:
1 can (15 ounces) pumpkin |
1 can (12 ounces) evaporated milk |
3 eggs |
1 cup granulated sugar |
1/2 cup firmly packed brown sugar |
6 teaspoons mccormick® pumpkin pie spice , divided |
1 tablespoon mccormick® pure vanilla extract |
1/4 teaspoon salt |
1 package (18 1/4 ounces) yellow cake mix |
1 cup chopped pecans |
1 cup (2 sticks) butter, melted |
whipped cream (optional) |
spiced pecans |
1/3 cup sugar |
2 teaspoons mccormick® pumpkin pie spice |
1/4 teaspoon salt |
1 egg white |
3 cups pecan halves |
Directions:
1. 1. Preheat oven to 350°F. Mix pumpkin, milk, eggs, sugars, 5 teaspoons of the pumpkin pie spice, vanilla and salt in large bowl until well blended. Pour into 13x9-inch baking pan which has been sprayed with no stick cooking spray.
2. 2. Mix cake mix and remaining 1 teaspoon pumpkin pie spice in medium bowl with wire whisk. Sprinkle dry cake mix evenly over pumpkin mixture. Sprinkle with pecans. Drizzle evenly with melted butter.
3. 3. Bake 50 minutes or until golden brown. Serve warm or at room temperature. Serve with whipped cream and Spiced Pecans, if desired. Store leftover dessert in refrigerator.
4. Make Ahead: Prepare as directed. Cool completely; cover. Refrigerate overnight. Let stand 30 minutes before serving. To serve, cut into squares with sharp knife.
5. ........................................................................................
6. spiced pecans
7. 1. Preheat oven to 250°F. Mix sugar, pumpkin pie spice and salt in small bowl. Beat egg white in large bowl until foamy. Add nuts; toss to coat well. Add spice mixture; toss to coat nuts evenly.
8. 2. Spread nuts in single layer on lightly greased baking sheet.
9. 3. Bake 1 hour, stirring once. Cool slightly and break apart. Cool completely. Store in airtight container up to 2 weeks
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