Pumpkin Crunch Cake
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
- 1 can 15oz (425g) solid pack pumpkin
- 1 can 12oz (340g) evaporated milk
- 3 large eggs
- ¾ cup sugar (5.25oz, 149g)
- ¼ 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.
Tried this recipe?Let us know how it was!