Pumpkin Crunch Cake with Cinnamon Whipped Cream, Bourbon Salted Caramel and Dark Chocolate Chips
  • 1, 15 oz. Can Pumpkin Puree (NOT pumpkin pie mix)
  • 1, 12 oz. Can Evaporated Milk
  • 3 Large Eggs, room temperature
  • 1½ c. Sugar
  • 1 t. Cinnamon
  • ½ t. Salt
  • 1 t. Pure Vanilla Extract
  • 1, 18.25 oz. Spice Cake Mix
  • 1½ c. Pecans
  • 1 c. Unsalted Butter, melted
  • Cinnamon Whipped Cream
  • Dark Chocolate Chips
  • Caramel Sauce
  1. Preheat oven to 350 degrees. Grease a 10½ inch springform pan or 9x13 cake pan. I used a springform pan which did leak a little so I put a large, round baking pan under it.
  2. In a large bowl, whisk together the pumpkin, milk, eggs, sugar, cinnamon, salt and vanilla. Pour into the pan and sprinkle the cake mix on top (I only used about ¾ of the cake mix because I used a springform pan), then the pecans and drizzle with the melted butter. Bake for 1 hour or until the middle of the cake is firm (mine took about 1 hour and 10 minutes). Cool completely. Top with cinnamon whipped cream, caramel and dark chocolate chips.
Recipe by DessertedPlanet.com at http://dessertedplanet.com/pumpkin-crunch-cake-with-cinnamon-whipped-cream-bourbon-salted-caramel-and-dark-chocolate-chips-2/