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Easy Pumpkin Crunch Cake Recipe

A close-up, appetizing slice of bright orange pumpkin crunch cake topped with crunchy pecans.
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Make this simple, layered Pumpkin Crunch Cake for a crowd-pleasing fall dessert. It features a moist pumpkin base, a crunchy pecan topping, and is quick to prepare for any gathering.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped
  • 1 cup butter, melted
  • Whipped topping or vanilla ice cream, for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan.
  2. In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt. Mix until smooth. This forms your creamy pumpkin filling.
  3. Pour the pumpkin mixture evenly into the prepared baking pan.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not mix.
  5. In a separate small bowl, combine the chopped pecans with the melted butter. Drizzle this mixture over the dry cake mix layer.
  6. Bake for 50 to 60 minutes, or until the topping is golden brown and the center is set.
  7. Let the cake cool completely before serving. Chill for best results if you prefer a firmer texture.
  8. Serve slices topped with whipped topping or a scoop of vanilla ice cream.

Notes

  • For a richer crunch, you can substitute half of the pecans with chopped walnuts.
  • This is an excellent make ahead fall dessert; chill it for several hours before serving.
  • If you prefer a cream cheese frosting layer, prepare a simple one and spread it over the cooled cake before adding the whipped topping.

Nutrition

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