Pumpkin Spice Crunch Cake

This is really more like a pie in a cake pan

 

2 Cups Pumpkin Puree (or 1 – 15oz Can of Pumpkin)

1 Can Low Fat Evaporated Milk

3 Eggs

1 ½ Cups Sugar

1 Teaspoon Cinnamon

½ Teaspoon Salt

¾ Cups Pecans (Roughly Chop)

¾ Cups Butterscotch Baking Chips

1 Spice Cake Mix (powder only, not prepared)

½ Cup Butter

 

Preheat oven to 350°

9x13 pan – sprayed with Pam

 

In mixing bowl combine pumpkin, evaporated milk, eggs, sugar, cinnamon and salt.  Pour into pan.  Sprinkle cake mix over pumpkin mixture.  Top with pecans and butterscotch chips.  Cut butter over the top*.  Bake for 55 minutes.

 

~ Source I found it on the internet where it had been altered from the original source and then I read comments and altered it some more. 

 

Patti’s Notes: My alternations were using low fat evaporated milk instead of regular because that’s what I had in the pantry.  The original recipe that had already been altered called for ½ cup of pecans but the alternated recipe had increased that to 1½ cups for more crunch.  I added the butterscotch chips so I split the topping into ¾ cups each of the nuts and the chips.  The recipe I found used a yellow cake mix but several of the comments suggested the spice cake mix instead.  I also cut the butter to ½ cup instead of the original 1 cup, which I think was plenty. 

*The recipe I found called for melted butter.  One of the comments said her Mother used to freeze the butter then grate it over the top.  She felt it made more of a crumble then the melted butter.  I had butter in the freezer so I used that.  Have you ever tried to grate butter?  I don’t recommend it.  What a mess.  After I grated part of the stick I took out a potato peeler and ran that over the stick of butter instead (think butter ribbons).  That worked fine and was more successful than the grater but once it dwindled down to a smaller piece I used a knife and cut the remainder in slices.  Next time I will still use the frozen butter but I’ll cut it from the get-go.

This turned out incredibly delicious.  I would say it’s more like the texture of a pumpkin pie with a crunchy topping.  It is not cake-like at all.  The cake mix kind of melts into the custard. 

 

Easy Meter: Pretty easy (except the frozen butter experiment, which wasn’t difficult, just a waste of time).