Pumpkin Crunch Cake Recipe
This Pumpkin Crunch Cake is rich, creamy, and full of fall flavor with a buttery cake topping and crunchy pecans.
Servings: 18
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
Notes
Recipe Notes:
- Don’t worry if the pumpkin batter looks thin—that’s how it’s supposed to be! It sets beautifully as it bakes.
- Pat the dry cake mix down gently so it evenly covers the pumpkin layer.
- Swap pecans for walnuts, almonds, or even a streusel topping if you need a nut-free version.
- This cake is perfect for making ahead—just bake, cool, and refrigerate, then warm slices before serving.
- Serve with whipped cream or vanilla ice cream and a drizzle of caramel for an extra-indulgent holiday dessert.
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