Description
Pumpkin Crunch Cake is a cozy fall dessert layered with creamy pumpkin custard, buttery cake crumbles, and a toasted pecan topping. It’s the perfect make-ahead dish for Thanksgiving, potlucks, or any autumn gathering.
Ingredients
Units
Scale
- 15 oz canned pumpkin puree (1 can)
- 12 oz evaporated milk (1 can)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 1/2 teaspoons ground cinnamon (or pumpkin pie spice)
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsalted butter (melted (2 sticks))
- 1 cup pecans (crushed)
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, and cinnamon until smooth.
- Pour pumpkin mixture evenly into the prepared baking dish.
- Sprinkle the dry cake mix evenly on top of the pumpkin layer.
- Drizzle melted butter across the cake mix, using a spoon to gently spread so no dry spots remain. Do not stir.
- Top with crushed pecans.
- Bake for 70 minutes, or until the center is set and the top is golden brown.
- Allow to cool for at least 5 minutes before slicing. Serve warm, room temperature, or chilled.
Notes
- For extra flavor, toast pecans before sprinkling on top.
- Substitute spice cake mix for a warmer, spiced version.
- Can be made a day ahead and refrigerated.
- Best served with whipped cream or vanilla ice cream.
Nutrition
- Calories: 420