Description
This Pumpkin Crunch Cake is a delightful layered dessert combining a spiced pumpkin filling with a crunchy cake topping made from dry cake mix, pecans, and melted butter. Baked to golden perfection, it’s a perfect treat for fall that can be enjoyed warm or chilled, often served with whipped topping for added creaminess.
Ingredients
Main Ingredients
- 1 box yellow cake mix (15 ounces)
- 1 can pumpkin (16 ounces)
- 1 can evaporated milk (12 ounces)
- 3 large eggs (lightly beaten)
- 1 ½ cups sugar
- 4 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pecans (roughly chopped)
- 1 cup melted butter
- Nonstick cooking spray
- Whipped topping (for serving)
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C) to ensure it’s ready for baking the cake layers evenly.
- Prepare the baking pan: Spray the inside of a 9 by 13 inch baking pan with nonstick cooking spray to prevent sticking and allow easy removal.
- Mix wet ingredients: In a large bowl, combine the pumpkin, evaporated milk, lightly beaten eggs, sugar, pumpkin pie spice, and salt. Stir well until the mixture is smooth and evenly mixed.
- Pour pumpkin mixture: Pour this pumpkin filling evenly into the prepared baking pan to form the base layer.
- Add cake mix layer: Evenly sprinkle the dry yellow cake mix over the top of the pumpkin layer, ensuring a uniform coverage.
- Add nuts: Sprinkle the roughly chopped pecans across the cake mix layer to add crunch and flavor.
- Drizzle butter: Drizzle the melted butter evenly over the entire top surface, which will create a golden, crunchy crust once baked.
- Bake the cake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until the top is golden brown and the mixture is set.
- Cool and serve: Allow the cake to cool for at least 1 hour so it can set properly. Refrigerate after it has fully cooled. Serve chilled or warm, topped with whipped topping for extra richness.
Notes
- Make sure to let the cake cool completely to allow it to set well and make cutting easier.
- Using evaporated milk adds richness; avoid substituting with regular milk for best results.
- Store leftovers covered in the refrigerator; the cake tastes great cold and keeps well for up to 3 days.
- You can substitute pecans with walnuts if preferred.
- For a gluten-free version, use a gluten-free yellow cake mix.
