Description
This decadent pumpkin crunch cake is the ultimate autumn dessert, featuring a creamy, spiced pumpkin custard base topped with a buttery, golden yellow cake crust and toasted pecans. It perfectly bridges the gap between a classic pumpkin pie and a crispy fruit cobbler, making it an ideal, easy-to-make treat for cozy gatherings. No complicated steps are required to achieve this bakery-quality dessert that highlights the comforting flavors of cinnamon, nutmeg, and ginger.
Ingredients
15 oz can pumpkin purée
12 oz can evaporated milk
1.5 cups granulated sugar
3 large eggs
2 tsp pumpkin pie spice
1 box yellow cake mix
1 cup butter, melted
1 cup chopped pecans
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish.
In a large bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
Pour the pumpkin mixture into the prepared baking dish and spread it evenly.
Sprinkle the dry yellow cake mix evenly over the pumpkin layer to cover it completely.
Distribute the chopped pecans across the top of the cake mix layer.
Drizzle the melted butter evenly over the top of the cake mix and pecans.
Bake for 50 minutes, or until the top is golden brown and the center is set.
Remove from the oven and allow to cool slightly before serving.
Notes
Ensure you use pure pumpkin purée and not pumpkin pie filling. The butter must be completely melted to ensure the cake mix absorbs it properly for that signature crunch. Serve warm, optionally with a dollop of whipped cream.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg