Description
Pumpkin Crunch Cake is a delightful fall dessert that combines a creamy, spiced pumpkin base with a buttery, crunchy topping. Perfect for gatherings, this easy-to-make cake will have everyone asking for seconds! It’s the ultimate blend of textures and flavors, topped with whipped cream or ice cream for the perfect treat.
Ingredients
Scale
For the cake:
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 box (15.25 ounces) yellow cake mix
- 1 cup unsalted butter, melted
- 1 1/2 cups chopped pecans (optional)
For serving:
- Whipped cream or vanilla ice cream (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt until smooth.
- Pour the pumpkin mixture into a greased 9×13-inch baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin mixture.
- Drizzle the melted butter evenly over the top of the cake mix.
- Sprinkle chopped pecans over the top if desired.
- Bake for 50-60 minutes, or until the top is golden brown and the pumpkin layer is set.
- Allow the cake to cool slightly before serving with whipped cream or ice cream.
Notes
- If the pecans start to brown too quickly, cover the cake lightly with foil halfway through baking.
- For a nut-free option, you can skip the pecans or substitute them with crushed graham crackers or oats for a different crunch.
- Store any leftovers in the fridge for up to 3 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert