Amazing Pumpkin Crunch Cake: 10-Min Bliss

Oh, hello there! As soon as those crisp fall breezes start blowing, my mind just drifts straight to cozy kitchens and the smell of baking. And this year, we absolutely *have* to talk about this pumpkin crunch cake. Seriously, it’s like a warm hug in dessert form! It’s so ridiculously easy – you basically just dump ingredients in and bake. Underneath all that amazing buttery pecan crunch topping, you’ve got this creamy, dreamy pumpkin custard. It’s the perfect sweet treat, just like the kind of simple, soul-satisfying food I love making. It reminds me so much of how I felt when I first discovered baking – finding pure joy in creating something delicious without all the fuss. This pumpkin crunch cake totally embodies that feeling, making extraordinary flavor totally approachable.

Why You’ll Love This Pumpkin Crunch Cake

Trust me, this pumpkin crunch cake is a total winner for so many reasons!

• Super Speedy Assembly: We’re talking 10 minutes, tops! It’s the definition of easy.
• Unbeatable Flavor Combo: That creamy pumpkin custard paired with the buttery, crunchy pecan topping? Pure fall perfection.
• Potluck Ready: It’s a crowd-pleaser that travels like a dream, making it the ultimate Thanksgiving dessert or fall gathering treat.
• Dump-and-Bake Bliss: Seriously, it’s about as simple as it gets, proving delicious food doesn’t need to be complicated.

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Gather Your Ingredients for Pumpkin Crunch Cake

Alright, let’s get everything ready! To make this glorious pumpkin crunch cake, you’ll just need a few pantry staples. First up, grab a 15.25-ounce box of yellow cake mix – the less fuss, the better, right? Then we need a 15-ounce can of plain pumpkin puree, not the pie filling, okay? For that gorgeous custard base, we’ll use a 12-ounce can of evaporated milk and four large eggs. Sweetness comes from one cup of granulated sugar and one teaspoon of pumpkin pie spice to get that cozy fall flavor going. For the crunchy topping, make sure you have a cup of chopped pecans and half a cup (which is one stick) of unsalted butter, all melted and ready to go!

Simple Steps to Make Your Pumpkin Crunch Cake

Okay, now for the fun part! Making this pumpkin crunch cake is honestly a breeze. We’re all about keeping it simple and delicious, so let’s get this party started. First things first, crank up your oven to 350°F (175°C) and give a 9×13 inch baking pan a good greasing and flouring. This just makes sure our beautiful cake comes out without any drama!

Preparing the Pumpkin Custard Base

Grab a nice big bowl for this part. We’re going to whisk together the pumpkin puree, evaporated milk, those four eggs, granulated sugar, and that wonderful pumpkin pie spice. You just want to mix it all up until it’s nice and smooth, like a dreamy, creamy custard. Make sure there are no little lumps of sugar hiding in there!

Layering the Pumpkin Crunch Cake

Now, carefully pour that gorgeous pumpkin mixture into your prepared baking pan. Try to get it as even as possible so you don’t have one super thick spot! Next, take your dry yellow cake mix and sprinkle it evenly all over the pumpkin layer. Don’t smush it down or anything, just let it fall like a fluffy blanket. Then, sprinkle your chopped pecans over the top of that cake mix. The grand finale? Drizzle that melted butter all over everything – the cake mix and the pecans. This is what makes that magic crunch happen!

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Baking and Cooling Your Pumpkin Crunch Cake

Into the oven it goes! Bake for about 50 to 60 minutes. You’ll know it’s ready because the top will be golden brown and beautiful. A great way to check is to stick a toothpick right into the center; if it comes out clean (or with a few moist crumbs, but no wet batter!), it’s perfect! Once it’s out, let it cool completely in the pan. This is super important so everything sets up nicely. Patience, my friend!

Tips for a Perfect Pecan Pumpkin Crunch

Okay, so you’ve got your pumpkin crunch cake ingredients ready and the steps down pat, but here are a few little things that really help nail that perfect texture. For the crunchiest pecan topping, make sure your melted butter gets drizzled evenly over the pecans and cake mix. Don’t leave any dry spots! Also, resist the urge to overmix your pumpkin custard base – just mix until it’s combined. This helps ensure that lovely creamy layer underneath. And a super common mistake? Trying to get the cake out of the pan too soon! Let it cool completely; trust me, it makes all the difference in getting those clean slices and keeping that custard layer intact. It’s all about a little patience!

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Serving and Storing Your Pumpkin Crunch Cake

This pumpkin crunch cake is just divine served warm or at room temperature, maybe with a dollop of fluffy whipped cream or a scoop of vanilla ice cream – pure bliss! If you’re taking it to a Thanksgiving potluck, assemble the whole thing the day before! Just bake it right before you need to head out the door. Leftovers? Oh, they’re heavenly. Just pop any extra cake into an airtight container at room temperature for a couple of days. It’s honestly delicious right out of the container!

Frequently Asked Questions about Pumpkin Crunch Cake

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Estimated Nutritional Information for Pumpkin Crunch Cake

Just a little note here – all the nutritional info for this amazing pumpkin crunch cake is an estimate. It can totally change depending on the exact brands of ingredients you use or any little swaps you make. So, think of these numbers as a helpful guide, not a hard-and-fast rule for your fantastic easy pumpkin dump cake!

Share Your Pumpkin Crunch Cake Creations!

I just LOVE seeing your baking adventures! Have you made this glorious pumpkin crunch cake? Tell me all about it in the comments below. Did you jazz it up with different nuts, or maybe add a swirl of something special? I can’t wait to hear how your easy pumpkin dump cake turned out!

Pumpkin Crunch Cake

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A simple dump-and-bake pumpkin cake with a creamy custard and a buttery pecan topping, perfect for fall gatherings.

• Author: purejoyalex
• Prep Time: 10 min
• Cook Time: 60 min
• Total Time: 70 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 box (15.25 oz) yellow cake mix
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 cup chopped pecans
• 1/2 cup (1 stick) unsalted butter, melted

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice until smooth.
3. Pour the pumpkin mixture evenly into the prepared baking pan.
4. Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
5. Scatter the chopped pecans over the cake mix.
6. Drizzle the melted butter evenly over the pecans and cake mix.
7. Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool completely before serving.

Notes

• For a Thanksgiving potluck, assemble the cake the day before and bake it just before you need to leave.
• Serve with whipped cream or vanilla ice cream for an extra treat.
• If you don’t have pecans, you can substitute walnuts or omit them.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg