Dutch Oven Pumpking Crunch Cake

"The Dutch Oven Chef is limited only by his imagination when it comes to desserts." - The Complete Dutch Oven Cooking Book
2 cups pumpkin puree
12 oz evaporated milk
4 eggs
1 1/2 cups sugar
2 tsp pumpkin pie spice
1 tsp salt
1 box yellow cake mix
1 cup pecans, chopped
1 cup butter, melted

Line Dutch oven with foil and spray with oil. Combine the pumpkin, milk, sugar, pie spice and salt. Mix well and spread into oven.



Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down. Sprinkle with chopped pecans, then drizzle melted butter over the top.


Over Fire: Bake for about 30 minutes over fire on medium hook. Removed and cover with top coals to continue baking. Cake is done when top is lightly browned and crunchy. Serve with whipped cream if desired.

Home Oven: 350 degrees for 35 to 45 minutes.



* Must be cooked in a Dutch Oven size 12 or larger.
A size 10 does not work well for this recipe.
* Cooking my way through the book "Over the Open Fire" page 100.
*In the book they had it cut like a pie.

* My Family didn't particurally enjoy this pie.