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5 from 307 votes

Pumpkin Crunch Cake

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: Kristyn Merkley

Ingredients

  • 1 (15-ounce) can pumpkin puree
  • 1 (12-ounce) can evaporated milk
  • 4 eggs
  • 1 cup sugar
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 (15.25-ounce) box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted
  • 1 (8-ounce) 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 9x13 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