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–+ servings
Pumpkin Crunch Cake

Pumpkin Crunch Cake

Pumpkin Crunch Cake is the best comforting fall dessert recipe, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 18 slices
Calories 350 kcal

Equipment

  • 9x13-inch baking pan

Ingredients
  

  • 1 can (15 ounce) pumpkin puree
  • 1 can (12 fluid-ounce) evaporated milk
  • 1.5 cups white sugar
  • 4 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 package (15.25-ounce) yellow cake mix
  • 1 cup chopped pecans
  • 1 cup butter, melted
  • 1 container (8-ounce) frozen whipped topping (optional)

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking pan.
  • In a large bowl, combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt; mix well and spread batter into the prepared pan.
  • Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted butter.
  • Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 60 to 80 minutes.

Notes

Frozen whipped topping is optional and can be added before serving for extra creaminess.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 230mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 900IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Keyword autumn, Baking, comfort food, Fall Dessert, Pumpkin Crunch Cake, pumpkin dessert
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