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1 (15 ounce)-can pumpkin puree
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1 (12 fluid-ounce) can evaporated milk
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1 ½ cups white sugar
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4 large eggs
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2 teaspoons pumpkin pie spice
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1 teaspoon salt
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1 (15.25-ounce) package yellow cake mix
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1 cup chopped pecans
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1 cup butter, melted
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1 (8-ounce) container frozen whipped topping (optional)
Pumpkin Crunch Cake
This pumpkin crunch cake tastes great and is really easy to make with canned pumpkin and cake mix! Perfect for fall gatherings and holidays.
Nutrition Information
151
Calories
36g
Carbohydrates
25g
Protein
777mg
Potassium
7g
Fiber
7g
Sugar
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