chocolate Pumpkin Pecan Crunch Cake

• 1 20oz can pumpkin pie filling
• 3 Eggs
• 1 tsp Cinnamon
• 1/2 tsp Nutmeg, & pumpkin pie seasoning
• 1 pinch Allspice
• 1/2 cup White & brown sugar
• 1 can Evaporated milk
• 1 tsp Vanilla extract
• 1 box Chocolate cake mix
• 2 tbsp Espresso powder
• 2 cup chopped pecans
• 2 stick unsalted butter
• 1/2 cup Brown & white sugar
• 1 tbsp Cinnamon

1. Start by heating oven to 350F
2. Now parchment line a springform pan and also spray well with cooking spray.
3. Set aside
4. Now make your pumpkins mixture by adding all ingredients together mix well.
5. Add to springform pan
6. Top your pumpkin mixture with dry cake mix and espresso.
7. In a small pan add butter,pecans,cinnamon & sugar cook down till you get a caramel color.
8. Now top your dry cake mix with pecan caramel bake 55-70minutes.
9. Let cool at least 3-4 hours at room temperature

pumpkin pie filling, eggs, cinnamon, nutmeg, allspice, white brown sugar, milk, vanilla, chocolate cake mix, espresso powder, pecans, butter, brown white sugar, cinnamon

Taken from cookpad.com/us/recipes/343538-chocolate-pumpkin-pecan-crunch-cake (may not work)