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–+ servings
delicious pumpkin dessert recipe

Pumpkin Crunch Cake

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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 9x13 inch baking dish
  • 1 Spatula
  • 1 Oven

Ingredients
  

  • 1 can pumpkin puree 15 ounces
  • 1 can evaporated milk 12 ounces
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 box yellow cake mix 15.25 ounces
  • 1 cup chopped pecans
  • 1 cup unsalted butter melted

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon using a whisk until smooth.
  • Pour the pumpkin mixture into a greased 9x13-inch baking dish.
  • Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
  • Scatter the chopped pecans over the cake mix layer.
  • Drizzle the melted butter evenly over the top of the pecans.
  • Bake in the preheated oven for 50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for at least 30 minutes before serving.

Notes

For best results, ensure all ingredients are at room temperature to help blend more smoothly and evenly. The cake can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added flavor. If you prefer a less sweet topping, reduce the amount of sugar in the pumpkin mixture slightly.
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