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pumpkin crunch cake

pumpkin crunch cake

Pumpkin crunch cake is a delightful dessert that combines a creamy pumpkin layer with a crispy, sweet crust, perfect for autumn gatherings and family traditions.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12-15 servings servings
Course: Dessert
Cuisine: American
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 1 cup granulated sugar
  • 3 large eggs
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 box (15.25 oz) yellow cake mix (dry)
  • 1 cup chopped pecans
  • ¾ cup unsalted butter (melted)

Method
 

  1. Preheat your oven to 350°F. Grease a 9x13-inch baking pan thoroughly.
  2. In a large mixing bowl, combine the pumpkin puree, evaporated milk, granulated sugar, eggs, pumpkin pie spice, and salt. Whisk until smooth.
  3. Pour the pumpkin mixture into your prepared pan and spread it evenly.
  4. Sprinkle the dry cake mix evenly over the pumpkin layer without mixing it in.
  5. Scatter the chopped pecans over the cake mix layer.
  6. Drizzle the melted butter over the entire surface.
  7. Bake for 50-60 minutes until the top is golden brown and edges bubble.
  8. Allow the cake to cool for at least 30 minutes before serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling. Ensure butter is completely melted for even distribution. Let the cake rest before cutting for cleaner slices.