Description
A simple and delicious fall dessert, this Pumpkin Crunch Cake features a smooth pumpkin custard base topped with a crunchy, buttery pecan and cake mix layer.
Ingredients
Scale
1 can pumpkin puree (15 ounces)
1 can evaporated milk (12 ounces)
4 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 box yellow cake mix (15.25 ounces)
1 cup chopped pecans
1 cup unsalted butter (melted)
Instructions
- Step 1: Preheat your oven to 350°F. Butter a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla, pumpkin pie spice, and salt until well combined and smooth.
- Step 3: Pour the pumpkin mixture into the prepared pan and spread it into an even layer.
- Step 4: Sprinkle the dry cake mix evenly over the pumpkin mixture. Use your hands to gently press it into the batter.
- Step 5: Sprinkle the chopped pecans over the cake mix layer.
- Step 6: Evenly drizzle the melted butter over the entire cake.
- Step 7: Bake for 50 to 60 minutes. Check the cake at the 40-minute mark; if the top is becoming too brown, cover it with a piece of foil for the remaining baking time.
- Step 8: Remove the pan from the oven and place it on a wire rack to cool completely.
- Step 9: Chill the cake for a few hours before serving.
Notes
If desired, top with whipped cream and additional chopped pecans before serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American