Candles by Victoria


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Pumpkin Crunch Cake

Oh, you're gonna love this fragrance! The aroma of creamy pumpkin pie filling with rich eagle brand milk; surrounded with freshly baked yellow cake, melted butter, pecans, and hints of spice. So yummy we had to find the recipe and share that with you because you will want to eat this! 

Pumpkin Crunch Cake Recipe: Ingredients: 1 package yellow cake mix, 1 can (16 oz.) pumpkin, 1 can (12 oz.) evaporated milk, 3 eggs, 1 1/2 cup sugar, 4 teaspoons pumpkin pie spice, 1/2 teaspoon salt, 1 cup chopped pecans, 1 cup melted butter, and whipped topping. Directions: Preheat oven to 350F. Grease bottom of 9X13 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt in bowl. Pour into pan. Sprinkle dry yellow cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over cake mix. Drizzle melted butter evenly over everything. Bake for about 50 minutes. Cool completely and serve with whipped topping. Refrigerate left overs.


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