Description
Pumpkin Crunch Cake is the ultimate fall dessert that combines the rich flavors of pumpkin pie with a delightful crunchy topping. Perfect for holiday gatherings or cozy evenings at home, this easy-to-make cake features layers of creamy pumpkin filling and a sweet, nutty crumble that will have everyone coming back for seconds. With minimal prep and one-pan cleanup, it’s an ideal choice for entertaining or satisfying your pumpkin cravings any time of year. Serve it warm with whipped cream or vanilla ice cream for a truly comforting treat.
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 4 eggs
- 1 ½ cups white sugar
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1 (18.25 oz) package yellow cake mix
- 1 cup chopped pecans
- 1 cup melted margarine
- 1 (8 oz) container frozen whipped topping, thawed
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until well combined. Spread evenly in the prepared pan.
- Sprinkle the yellow cake mix over the pumpkin mixture without mixing it in.
- Evenly distribute the chopped pecans on top of the cake mix, then drizzle with melted margarine.
- Bake for 60 to 70 minutes or until set. Cool slightly before serving topped with whipped cream.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 290
- Sugar: 25g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg