Pumpkin Crunch Cake
A simple dump-and-bake pumpkin cake with a creamy custard and a buttery pecan topping, perfect for fall gatherings.
- 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
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture evenly into the prepared baking pan.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture.
- Scatter the chopped pecans over the cake mix.
- Drizzle the melted butter evenly over the pecans and cake mix.
- Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- 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
Find it online: https://www.purecookingjoy.com/pumpkin-crunch-cake-recipe/