Description
Indulge in the delicious flavors of fall with this Pumpkin Crunch Cake. A moist pumpkin layer topped with a crunchy cake mix and pecan topping, this dessert is a perfect addition to your Thanksgiving table or any fall gathering.
Ingredients
Scale
Pumpkin Layer:
- 1 can (15 ounces) pumpkin purée
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Cake Topping:
- 1 box yellow cake mix (15.25 ounces)
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
Instructions
- Preheat the oven and prepare baking dish: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix pumpkin layer: In a large bowl, whisk together pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, and salt until smooth. Pour into the baking dish.
- Add cake topping: Sprinkle dry cake mix over pumpkin layer, then top with chopped pecans. Drizzle melted butter evenly over the top.
- Bake: Bake for 50–55 minutes until golden and a toothpick inserted comes out mostly clean.
- Cool and serve: Allow to cool before serving.
Notes
- Serve warm or chilled with whipped cream or vanilla ice cream.
- For extra crunch, toast pecans before adding.
- Dessert can be made a day ahead and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
