Slice of Pumpkin Crunch Cake

Pumpkin Crunch Cake

A Thanksgiving dinner favorite at our home is Pumpkin Crunch Cake. This recipe came to us from our dear friend Chelsea. She had invited us over for a dinner party on a beautiful fall evening. This occurred during a period of time a few years back when I was unable to consume sugar. She had gotten wind of my sugar intolerance through the grape vine, and unbeknownst to me, she prepared an additional dessert especially for me. After going without most sweets for months, the desert was glorious – probably more so given my abstinence.

The confection is beyond simple to make. In the recipe, sugar or Splenda can be used interchangeably. The result has a velvety consistency and with the crunch of the almonds.

Pumpkin Crunch Cake Ingredients

Ingredients:

1- box yellow cake mix
1-15oz can solid pack pumpkin
1-12 oz can evaporated milk
3 eggs
1 c butter
1/2 c sugar or Splenda!!
1 tsp. cinnamon
1/2 tsp. salt
1/2 c sliced almonds

Directions:

Pumpkin Crunch Cake Before Baking

Preheat oven to 350 F & grease 9 x 13 pan. Mix the pumpkin, milk, eggs, sugar, cinnamon and salt together. Pour in the pan. Evenly sprinkle the cake mix on top of the mixture. Top with sliced almonds and drizzle a cup of melted butter over top of nuts. Bake for 55 minutes.

Pumpkin Crunch Cake After Baking

Best of luck!