Hi All,

Needless to say its that time of the year (Pumpkin Spice Season). I decided to kick it off by having a slice of Pumpkin Crunch!
![IMG_7666.jpeg](https://images.hive.blog/DQmZhH8YgYYm1waR9M1cVpmvzAx8cW29k1joUyNvVn7E4z5/IMG_7666.jpeg)


![IMG_7667.jpeg](https://images.hive.blog/DQmQujP6Bau2rHvGSHhMs5Y6JXDm7kc83hViMaDgS9vFg6m/IMG_7667.jpeg)


I have such a sweet tooth and the 698 Calories didn't bother me at all. the Pumpkin Crunch was really good it had a very proportionate amount of whip-cream pumpkin pie and cake bottom. the only drawback to this was the pecans, I Love a lot more crunch but thats just me.
![IMG_7668.jpeg](https://images.hive.blog/DQmekEdeScz7ZpPoUC2aQgaefN6GHmTM32DQxnwT6x5fAQk/IMG_7668.jpeg)

I Found the recipe from the store I bought it from, just incase any of my hive family wanted to try making the Pumpkin Crunch Cake.

1 Batch
Ingredients

1 package
yellow cake mix
1 can
pumpkin (15 oz.)
1 can
evaporated milk (12 oz.)
3
large eggs
1 cup
sugar
1 teaspoon
ground cinnamon
1⁄2 teaspoon
salt
1 cup
chopped pecans
1 cup
butter
Instructions

Grease bottom of 9x13 pan, placing a piece of parchment or wax paper on the bottom of the pan.
Combine pumpkin, milk, eggs, sugar, cinnamon, and salt in large bowl.
Mix well, pour into pan, and sprinkle cake mix evenly over pumpkin mixture.
Top with pecans, drizzle melted butter over top, and bake 350 degrees for 50-55 minutes or until golden brown.
When cool, loosen pumpkin crunch from side of pan with a knife.
Invert pan onto platter (the top becomes the crust). Top with whipped cream.


![5961CBD4-9024-4FC3-A97E-6A8B594C58FD.JPEG](https://images.hive.blog/DQmb3xG69oSQXQhFeTRkB7wPhRH4Jfu412hLWuPe6Yvv2Xb/5961CBD4-9024-4FC3-A97E-6A8B594C58FD.JPEG)