Pumpkin Crunch Cake

4.44 from 287 ratings

Pumpkin Crunch Cake is an easy layered fall dessert made with pumpkin, cake mix, pecans, and butter that bakes into a crisp, golden top with a soft pumpkin base.

Prep Time 15

Cook Time 55

Cooling Time 1

Total Time 2 10

Servings

Author Crissy Page

Ingredients

1 box yellow cake mix 15 ounces
1 can pumpkin 16 ounces
1 can evaporated milk 12 ounces
3 large eggs lightly beaten
1 ½ cups sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup pecans roughly chopped
1 cup melted butter
Nonstick cooking spray
Whipped topping

Instructions

Heat your oven to 350°F.
Spray the inside of a 9 by 13 inch baking pan with nonstick cooking spray.
In a large bowl, mix the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Pour it into the prepared pan.
Sprinkle the dry cake mix evenly over the pumpkin layer.
Sprinkle the chopped pecans over the cake mix.
Drizzle the melted butter evenly over the top.
Bake for 55 to 65 minutes, or until the top is golden brown.
Let it cool at least 1 hour so it can set properly. Refrigerate after fully cooling. I prefer eating it cold, but you can also enjoy it warm! Cut and serve with whipped topping. Refrigerate leftovers.

Notes

This recipe originally called for 1/2 cup walnuts 1/2 cup pecans. I have changed the recipe to reflect my preference for 1 cup of pecans only.
Yes, this recipe has a lot of sugar. We like it this way, but you could easily reduce to 1 cup of sugar or even 2/3 cup of sugar and it would still be good, just a bit less sweet!

Nutrition