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PUMPKIN CRUNCH CAKE RECIPE
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Pumpkin Crunch Cake

Pumpkin Crunch Cake is the perfect fall dessert, combining the rich, warm flavors of pumpkin spice with a satisfyingly crunchy topping.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fall
Servings: 12 servings
Calories: 450kcal

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl

Ingredients

Ingredients

  • 1 box Yellow Cake Mix
  • 1 can (15 oz) Pumpkin Puree
  • 1 can (12 oz) Evaporated Milk
  • 3 large Eggs
  • 1 cup Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/2 tsp Salt
  • 1 cup Chopped Pecans
  • 1 cup Unsalted Butter, melted

Instructions

  • Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  • In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves, and salt until smooth. Pour into the prepared baking dish.
  • Sprinkle the dry yellow cake mix evenly over the pumpkin mixture. Top with chopped pecans.
  • Evenly pour melted butter over the entire cake.
  • Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Allow to cool before serving. Serve with whipped cream or ice cream for added indulgence.

Notes

Store Pumpkin Crunch Cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

Nutrition

Calories: 450kcal | Carbohydrates: 53g | Protein: 6g | Fat: 25g