Go Back
–+ servings
Print Recipe
5 from 302 votes

Pumpkin Crunch Cake Recipe

With smooth pumpkin flavors, crunchy pecans, and a dollop of whipped cream, this pumpkin crunch cake is a must-make during the fall season.
Prep Time12 minutes
Cook Time1 hour
Total Time1 hour 12 minutes
Course: Dessert
Cuisine: American
Servings: 18
Author: Lil' Luna

Ingredients

  • 1 15 oz. can pumpkin puree
  • 1 12 oz. can evaporated milk
  • 4 eggs
  • 1 cup sugar
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 box yellow cake mix
  • 1 cup pecans chopped
  • 1 cup unsalted butter melted
  • 1 8 oz. container whipped topping frozen

Instructions

  • Preheat oven to 350°F.
  • In a large mixing bowl combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix well (the batter will be runny).
  • Grease a 9 x 13 baking dish and pour in the batter. Sprinkle the yellow cake mix on top of the batter. Gently pat the cake mix down completely covering the batter.
  • Spread the chopped pecans evenly over the cake mix layer, then drizzle it with melted butter.
  • Bake for 60-80 minutes or until done. Allow the cake to stand for 5-10 minutes before serving. Top each slice with whipped cream or ice cream. 

Video

Nutrition

Calories: 292kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 64mg | Sodium: 289mg | Potassium: 53mg | Fiber: 1g | Sugar: 24g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg