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Pumpkin crunch cake made with Raven's Nest mulling spice topped with pecans surrounded by fall foliage and gourds

Pumpkin Crunch Cake

  • 28 oz canned pumpkin puree
  • 12 oz evaporated milk
  • 3 eggs, beaten
  • 1 cup sugar
  • 1 tsp salt
  • ¼ cup Raven's Nest Mulling Spice Mix
  • 1 box yellow cake mix
  • 1 ½ cups chopped pecans
  • 1 cup butter, melted
  1. Heat oven to 350.
  2. Butter a 9x13 baking dish.
  3. In a medium mixing bowl combine pumpkin, evaporated milk, eggs, sugar, salt, and Mulling Spice Mix.
  4. Mix until well combined. Pour batter into baking dish.
  5. Sprinkle dry cake mix over pumpkin mixture. Then top with chopped pecans. Pour melted butter over the top. Do not stir.
  6. Bake for 50-60 minutes or until the top is lightly browned.
  7. Cool completely and then cut into squares for serving.
  8. Can be topped with ice cream or whipped cream.