pumpkin crumble cake with pecans

Pumpkin is one of my all-time favorite flavors. So I couldn't wait to try this easy custard-like cake with crunchy pecans. Over the next 4-5 months, I’ll try to cram in as much pumpkin bread, pumpkin dip, pumpkin cookies, pumpkin muffins, pumpkin pastas and Pumpkin Spice Lattes as physically possible and still be able to fit in my winter skinny jeans and boots wardrobe. I just love the warm flavors of pumpkin and fall vegetables, don't they just make you feel cozy? 

Image courtesy of thepickyapple.com

You’ll Need:

Pure Pumpkin Puree- 1 15 oz. can

Butter- 2 tbsp, melted
Evaporated Milk- 1 12 oz. can

Eggs- 3 large

Sugar ½ cup

Cinnamon- 1 tsp.

Salt- ½ tsp.

Yellow Cake Mix- 1 box

Pecans – 1 ½ cups (optional)

Directions: 

Heat oven to 350 degrees F.  Grease bottom of 9" x 13″ pan.  

Mix pumpkin, milk, eggs, sugar, cinnamon, and salt.  Pour mixture into greased pan.  

Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 50-55 minutes.

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