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Pumpkin Crunch Cake Recipe

Pumpkin Crunch Cake Recipe

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5.2 from 29 reviews

  • Author: Sara
  • Total Time: 1 hr 15 mins
  • Yield: 1 (9x13-inch) cake, 18 servings
  • Diet: Vegetarian

Description

This Pumpkin Crunch Cake is a delightful and easy-to-make dessert perfect for fall gatherings and holiday celebrations. Featuring a creamy pumpkin custard base topped with a crunchy buttery cake crust and chopped pecans, this cake combines comforting autumn flavors with a satisfying texture contrast. Using canned pumpkin and yellow cake mix makes this recipe quick and accessible for home bakers.

Ingredients

Pumpkin Layer

  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid-ounce) can evaporated milk
  • 1 ½ cups white sugar
  • 4 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt

Topping

  • 1 (15.25-ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted
  • 1 (8-ounce) container frozen whipped topping (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan to prevent sticking.
  2. Mix Pumpkin Batter: In a large bowl, combine the pumpkin puree, evaporated milk, white sugar, eggs, pumpkin pie spice, and salt. Mix well until smooth to create the pumpkin custard base.
  3. Spread Pumpkin Mixture: Pour and evenly spread the pumpkin batter into the prepared baking pan.
  4. Add Cake Mix and Pecans: Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Gently pat it down to cover the pumpkin mixture. Next, sprinkle the chopped pecans evenly over the dry cake mix layer.
  5. Drizzle Butter: Drizzle the melted butter evenly over the pecans and cake mix to ensure a crispy, crunchy topping once baked.
  6. Bake the Cake: Place the pan in the preheated oven and bake for 60 to 80 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the cake to cool before serving. Top with frozen whipped topping if desired for an extra creamy finish.

Notes

  • Make sure not to stir once you’ve added the cake mix and pecans on top of the pumpkin batter; this helps create the signature crunchy topping texture.
  • Use fresh or frozen chopped pecans depending on availability; walnuts can be a good substitute.
  • The optional whipped topping adds a light and creamy contrast but can be omitted for those avoiding dairy or extra sweetness.
  • For a spicier flavor, increase the pumpkin pie spice to 3 teaspoons according to taste.
  • This cake is best served within 2-3 days when stored covered in the refrigerator.
  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/18th of cake)
  • Calories: 412
  • Sugar: 35g
  • Sodium: 533mg
  • Fat: 24g
  • Saturated Fat: 7g
  • Unsaturated Fat: 14g
  • Trans Fat: 0.5g
  • Carbohydrates: 47g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 48mg

Find it online: https://saraflavors.com/pumpkin-crunch-cake-recipe/