Pumpkin Crunch Cake
This Pumpkin Crunch Cake is a warm and comforting fall dessert with a creamy pumpkin base and a golden, crunchy topping. Made with simple ingredients like pumpkin puree, cake mix, and pecans, this easy-to-make treat is perfect for Thanksgiving, holiday gatherings, or cozy nights in. Serve it warm with ice cream or chilled with whipped cream for the ultimate seasonal indulgence!
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- Whipped topping or vanilla ice cream (optional, for serving)
Instructions
Preheat Oven:
- Set your oven to 350°F (175°C).
- Grease a 13×9-inch baking dish.
2. Prepare the Pumpkin Mixture:
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt until smooth.
3. Assemble the Cake:
- Pour the pumpkin mixture into the greased baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture.
- Scatter the chopped pecans on top.
- Drizzle the melted butter over the entire dish, ensuring even coverage.
4. Bake the Cake:
- Bake for 50–55 minutes, or until the top is golden brown and the cake is set.
- A toothpick inserted in the center should come out clean.
5. Cool and Serve:
- Let the cake cool in the baking dish.
- Serve warm or chilled, topped with whipped cream or vanilla ice cream.
Notes
- Spice It Up: Add ½ teaspoon ground nutmeg and ¼ teaspoon ground cloves for extra warmth.
- Nut-Free Option: Omit pecans or replace with sunflower seeds for crunch.
- Cake Mix Alternatives: Try spice cake mix or butter pecan cake mix for a twist.
Find it online: https://avarecipe.com/pumpkin-crunch-cake/
