Description
Pumpkin Crunch Cake makes the perfect pumpkin fall dessert. An easy sheet cake with a crunchy, cake mix topping on top of a delicious pumpkin pie layer. It takes minutes to put together and is full of fall flavors that your family will love!
Ingredients
Units
Scale
- 1 can (15oz (425g) solid pack pumpkin)
- 1 can (12oz (340g) evaporated milk)
- 3 large eggs
- 3/4 cup sugar ((5.25oz, 149g))
- 1/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 1 cup unsalted butter, melted ((8oz, 227g))
- 1 cup pecans (chopped (4oz, 113g))
- 1 package yellow cake mix
Instructions
- Preheat oven to 350°Butter or spay with nonstick baking spray a 9x13 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, vanilla, pumpkin pie spice, and salt. Whisk until well combined and smooth.
- Pour mixture into prepared pan and spread into an even layer.
- Sprinkle dry cake mix gently and evenly over the pumpkin pie filling. Use your hands if necessary to smooth and level.
- Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.
- Bake in the middle of a preheated oven until golden brown and a toothpick inserted into the middle comes out clean, about 45-50 minutes. The bottom pumpkin layer with remain custard-like.
- If the top is becoming too brown, cover the cake with a piece of foil.
- Remove pan to a wire rack to cool. Serve slightly warm, at room temperature, or chill for a few hours before serving. The cake will cut into neater slices when it is cooler.
- Store cake in the refrigerator.
- If desired, top with whipped cream and chopped pecans before serving.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 4.6 g
- Sodium: 299.9 mg
- Fat: 9.5 g
- Saturated Fat: 4.1 g
- Carbohydrates: 24.6 g
- Fiber: 4.2 g
- Protein: 2.2 g
- Cholesterol: 15.3 mg