Pumpkin Crunch Cake Recipe for 18 Servings: Golden and Silky

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with butter or non stick spray. Note: Greasing the sides prevents the custard from sticking.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, and salt. Keep whisking until the mixture is completely smooth and no orange streaks remain.
3. Pour the pumpkin mixture into the prepared pan and spread it evenly with a spatula.
4. Sprinkle the dry yellow cake mix evenly over the top of the pumpkin base. Don't press it down; just let it sit on the surface.
5. Scatter the chopped pecans across the surface of the cake mix.
6. Drizzle the melted butter evenly over the mix and nuts. Use a spatula to gently push the powder into the butter until the topping is fully moistened and no dry patches remain.
7. Bake for 55-60 minutes until the edges are set and the topping is deep golden brown. When you shake the pan gently, the center should have a slight jiggle.
8. Remove from the oven and let it cool for at least 20 minutes. Note: This is critical; the custard finishes setting as it cools.
9. For the frosting, beat the softened cream cheese, softened butter, powdered sugar, and vanilla extract together with a mixer until the texture is velvety and smooth. Frost over the completely cooled cake.