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Pumpkin Crunch Cake

Delicious Pumpkin Crunch Cake: Fall's Cozy Dessert Winner

Enjoy the comforting flavors of fall with this Pumpkin Crunch Cake, a delightful layered dessert combining rich pumpkin, cake mix, and crunchy pecans.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Filling
  • 1 can Pumpkin Puree
  • 1 can Evaporated Milk
  • 4 large Large Eggs room temperature
  • 1 cup Granulated Sugar or brown sugar
  • 2 teaspoons Ground Cinnamon or nutmeg
  • 1 teaspoon Salt
For the Cake Base
  • 1 box Yellow Cake Mix or spice cake mix
  • 1 cup Chopped Pecans or walnuts
  • 1/2 cup Melted Butter or vegetable oil
For the Topping
  • 1 container Cool Whip or whipped cream

Equipment

  • 13x9 inch baking dish
  • Mixing Bowl
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 13x9 inch baking dish.
  2. In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt. Mix until smooth.
  3. Pour the pumpkin mixture evenly into the greased baking dish.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer.
  5. Distribute the chopped pecans over the cake mix and drizzle with melted butter.
  6. Bake for 50-55 minutes until the top is golden brown.
  7. Allow to cool completely in the dish before serving with Cool Whip.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 24gVitamin A: 15IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

This cake can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

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