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Pumpkin Crunch Cake

Pumpkin Crunch Cake is an easy fall dessert with creamy pumpkin custard, buttery cake topping, and crunchy pecans.
Servings: 12 slices
Author: Stephanie
Print Recipe
Pumpkin Crunch Cake on a spatula being removed from the cake
Prep Time:10 minutes
Cook Time:1 hour
Cool Time:1 hour
Total Time:2 hours 10 minutes

Equipment

  • Measuring cups and spoons
  • Can opener
  • 9x 13-inch baking pan
  • Nonstick spray
  • Large mixing bowl
  • Spatula

Ingredients

  • 1 15 oz canned pumpkin purée
  • 1 12 oz can evaporated milk
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 13.25 oz box yellow cake mix
  • 1 cup butter melted
  • 1 cup chopped pecans

Instructions

  • Preheat your oven to 350°F and lightly grease a 9 x 13-inch baking pan with nonstick spray.
  • Combine the pumpkin purée, evaporated milk, eggs, sugar, vanilla extract, pumpkin pie spice, and salt in a large mixing bowl. Pour this mixture into the baking pan.
  • Evenly sprinkle the dry cake mix over the pumpkin mixture without stirring. Pour the melted butter on top, and then add the chopped pecans over the cake mix.
  • Bake for 60 to 65 minutes, or until the top is golden brown.
  • Let the cake cool for 1-2 hours before serving with vanilla ice cream, then enjoy.

Notes

• Don't stir the cake mix into the pumpkin layer.
• Pour the melted butter as evenly as possible over the dry cake mix.
• Allow the cake to cool completely so the custard layer can set.
• A scoop of vanilla ice cream is the perfect finishing touch.
• This dessert tastes even better the next day after chilling overnight.