I love baked goods. Combine a baked good with pumpkin and chocolate, along with the simplicity of this recipe, and you have a winning combination for me! This cake comes together in literal minutes and the fact it has a crumb topping and you don’t have to make frosting is an extra bonus on a busy night. If you have any lingering Halloween parties or are getting in the mindset of upcoming holiday gatherings, pin this recipe because it’s a keeper!!
Ingredients
- 1 box spice cake mix
- 2 tsp. vanilla
- 3 eggs
- 15 oz. canned pumpkin
- 1 cup evaporated milk
- TOPPING:
- 1 bag chocolate chips
- 1/2 cup brown sugar
- 1/2 tsp. cinnamon
- 2 Tbs. flour
- 1/4 cup pecans chopped
Instructions
- Preheat oven to 350 degrees. Place the cake mix, vanilla, eggs, pumpkin and milk in a mixing bowl and whisk until incorporated well. Pour batter into a greased 9x13 glass pan. In a separate bowl mix together the topping ingredients and evenly distribute over the top of the cake. Bake the cake for 33-35 minutes or until the center of the cake is set. Remove from oven and let cool slightly before serving.
