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Easy Layered Pumpkin Crunch Cake with Pecan Streusel

Close-up of a layered slice of pumpkin crunch cake showing cake, cream filling, and orange pumpkin layer.
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You make this simple, crowd-pleasing dessert for fall gatherings. It features a creamy pumpkin layer, a moist cake base, and a buttery pecan streusel topping for satisfying texture contrast.

Ingredients

Scale
  • 1 box (15.25 ounces) yellow cake mix
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup chopped pecans
  • 1 can (15 ounces) pure pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 1 box (3.4 ounces) instant vanilla pudding mix
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 container (8 ounces) frozen whipped topping, thawed

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the dry yellow cake mix and the melted butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking dish to form the crust.
  3. Bake the crust for 15 minutes, or until the edges are lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
  4. In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, instant vanilla pudding mix, pumpkin pie spice, and vanilla extract until the mixture is smooth and well combined. This is your creamy pumpkin filling.
  5. Gently spread the pumpkin filling evenly over the warm, partially baked crust.
  6. Sprinkle the chopped pecans evenly over the pumpkin layer.
  7. Bake for 25 to 30 minutes, or until the pumpkin layer is set and the pecan topping is golden brown.
  8. Remove the dish from the oven and let it cool completely on a wire rack. This cooling step is important for the layers to set properly.
  9. Once cooled, spread the thawed whipped topping evenly over the top layer.
  10. Chill the Pumpkin Crunch Cake for at least 2 hours before slicing and serving.

Notes

  • For a richer crunch, you can substitute the pecans with walnuts or a combination of both nuts.
  • If you want a dessert inspired by Hawaii Pumpkin Crunch, you can add a small amount of coconut extract to the pumpkin filling.
  • This dessert tastes best when served cold, so plan to make it ahead of time.

Nutrition

Find it online: https://cookingzenith.com/easy-layered-pumpkin-crunch-cake-recipe/