Pumpkin Crunch Cake
  1. 1 can (15 ounces) pumpkin puree
  2. 1 can (12 ounces) evaporated milk
  3. 4 eggs
  4. 1 1/2 cups sugar
  5. 1 teaspoon cinnamon
  6. 1/4 teaspoon nutmeg
  7. 1/4 teaspoon ground ginger
  8. pinch of cloves
  9. 1 teaspoon salt
  10. 1/2-ish box yellow cake mix (if you'd like a more cake-like consistensy, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box)
  11. 1 cup chopped pecans
  12. 1 cup butter, melted
  1. Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
  3. Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
  4. Sprinkle with the chopped pecans.
  5. Pour the melted butter evenly over the top of the cake.
  6. Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
  7. Serve warm or cold. Store in the refrigerator.
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