Pumpkin Crunch Cake

Pumpkin Crunch Cake

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Ingredients

• 2 15oz Can Pumpkin Puree
• 1 Cup Sugar
• 1 12oz Can Evaporated Milk
• 3 Eggs
• 4 tsp Pumpkin Pie Spice
• 1 tsp Cinnamon
• 3/4 Cup Melted Coconut Oil (Or Butter)
• 1 Box Yellow Cake Mix
• 1 Cup Chopped Nuts (Walnuts or Pecans)
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Salt

Instructions

1. In a large bowl combine pumpkin, sugar, evaporated milk, pumpkin pie spice, and salt
2. Mix well
3. In a separate bowl combine cake mix, nuts, cinnamon, pumpkin pie spice,pinch of salt and melted coconut oil, gently mix with a fork until it just comes together
4. Pour pumpkin mixture into a greased 9x13 baking pan
5. Using fingers, drop clumps of cake/nut mixture all over the top of the pumpkin
6. bake at 350 for 60 mins
7. check at 30 mins
8. if the top gets too dark before the 60 mins is up cover with foil
9. Serve warm with a scoop pf vanilla ice cream