Pumpkin Crunch Cake

Pumpkin crunch cake is a must-make for fall season baking. This easy recipe is made with a yellow cake mix and pumpkin puree, crunchy pecans, and our favorite warm spices. Topped with a scoop of vanilla ice cream or whipped cream, it will quickly become a new fall favorite.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 285kcal

Author Sherri Hagymas

Ingredients

15 ounces pumpkin purée
12 ounces evaporated milk
¾ cup sugar
4 large eggs
1 tablespoon pumpkin pie spice
½ teaspoon salt
1 yellow cake mix
1 cup pecans chopped
1 cup butter melted

Instructions

Preheat the oven to 350° F and spray a 9x13 baking dish with cooking spray.
In a large bowl, add the pumpkin purée, evaporated milk, sugar, pumpkin pie spice, salt, eggs and mix until combined well.
15 ounces pumpkin purée, 12 ounces evaporated milk, ¾ cup sugar, 4 large eggs, 1 tablespoon pumpkin pie spice, ½ teaspoon salt
Pour into the prepared baking dish.
Sprinkle the dry cake mix evenly over the top of the pumpkin mixture and press down gently. (be careful not to press too hard or the cake may become dense).
1 yellow cake mix
Sprinkle the chopped pecans over top and drizzle the butter all over the top, almost covering everything.
1 cup pecans, 1 cup butter
Bake in the oven and once done, let cool before slicing.

Notes

Store in an airtight container in the refrigerator for 2-3 days.

Use a spice cake mix and leave out the pumpkin pie spice. For bolder flavor, you can use a teaspoon of pumpkin pie spice.

Swap the pecans for chopped walnuts or sliced almonds or omit the nuts completely.

Top with vanilla ice cream or whipped cream.

Drizzle with chocolate syrup or caramel sauce before serving.

Be sure to use pumpkin puree and not pumpkin pie filling.

You are only using the dry cake mix and not the other ingredents listed on the back of the box.

Nutrition