Pumpkin Crunch Cake
Pumpkin Crunch Cake is a nostalgic dessert combining smooth pumpkin custard with a crunchy, buttery pecan topping made easy with cake mix. Perfect served warm or chilled, it’s a crowd-pleaser ideal for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 3–4 hours
- Yield: 18 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 can (15 oz / ~425 g) pumpkin puree (not pumpkin pie filling)
1 can (12 oz / ~360 ml) evaporated milk
1½ cups (300 g) granulated sugar
4 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 box (15.25 oz) yellow cake mix
1 cup (115 g) chopped pecans or walnuts
1 cup (225 g) unsalted butter, melted
Optional: whipped topping or whipped cream for serving
Instructions
- Preheat oven to 350 °F (175 °C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, pumpkin pie spice, and salt until smooth. Pour into the prepared dish.
- Sprinkle dry cake mix evenly over the pumpkin layer—do not stir. Gently pat to level.
- Sprinkle chopped pecans over the cake mix layer.
- Drizzle melted butter evenly over the top.
- Bake for 60–80 minutes until the center is set and the top is golden. Cover with foil after 40 minutes if browning too quickly.
- Cool completely, then refrigerate for at least 2–3 hours or overnight until firm.
- Serve chilled or at room temperature with whipped topping if desired.
Notes
Use spice cake mix for extra warmth and depth of flavor.
Substitute toffee bits or crushed cookies if avoiding nuts.
Adjust butter quantity for a lighter topping texture.
Delicious served warm with ice cream or caramel drizzle.
Freezes well for up to 2 months—thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Find it online: https://yumntasty.com/pumpkin-crunch-cake/
