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The Best Pumpkin Crunch Cake Recipe

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4.4 from 1 review

  • Author: Sara
  • Total Time: 4 hours 30 minutes
  • Yield: 18 servings

Description

This Pumpkin Crunch Cake is a luscious layered dessert perfect for autumn gatherings. It features a creamy pumpkin custard base topped with a crunchy layer of yellow cake mix, pecans, and melted butter, baked to golden perfection and chilled before serving. Topped optionally with whipped cream and nuts, it’s an irresistible treat that combines spicy pumpkin flavors with a crunchy topping.

Ingredients

Wet Ingredients

  • 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

Dry & Topping Ingredients

  • 1 box yellow cake mix (15.25 ounces)
  • 1 cup chopped pecans
  • 1 cup unsalted butter (melted)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking pan thoroughly to prevent sticking.
  2. Mix pumpkin base: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and evenly combined.
  3. Pour pumpkin mixture: Pour the pumpkin mixture into the prepared baking pan and spread it evenly to form a uniform layer.
  4. Add cake mix topping: Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Gently press the cake mix into the batter using your hands to help it adhere without mixing in.
  5. Top with nuts and butter: Scatter the chopped pecans evenly over the cake mix layer, then drizzle the melted unsalted butter evenly over the entire top to create the crunchy topping.
  6. Bake the cake: Bake in the preheated oven for 40 minutes. After this time, check the cake’s top—if it is browning too quickly, cover loosely with foil. Continue baking for an additional 10 to 20 minutes until the pumpkin layer is set and the topping is golden and crisp.
  7. Cool and chill: Remove the pan from the oven and allow the cake to cool completely on a wire rack. Once cooled, chill in the refrigerator for several hours to help it firm up and enhance the flavors.
  8. Serve and garnish: Before serving, optionally top with whipped cream and extra chopped pecans for a festive and creamy finish.

Notes

  • The chilling step is important to let the pumpkin layer set fully, resulting in cleaner slices.
  • If the cake topping browns too fast during baking, covering with foil helps prevent burning.
  • You can substitute walnuts for pecans if preferred.
  • For a dairy-free option, use coconut milk evaporated milk alternative and non-dairy butter.
  • Store leftovers covered in the refrigerator for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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