Pumpkin Crunch Cake is the epitome of cozy autumn desserts, combining the rich, spicy flavors of pumpkin with a delightful crunchy topping.
This easy-to-make cake is perfect for fall gatherings, holiday dinners, or simply enjoying with a cup of coffee.
With a straightforward recipe and minimal prep time, Pumpkin Crunch Cake promises a satisfying treat that’s both flavorful and comforting.
Whether served warm or chilled, it’s a dessert that’s sure to become a favorite in your recipe collection.
Ingredients
- 1 can (15 oz) pumpkin
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1 cup butter, melted
- Cool Whip, for topping
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish.
Step 2: In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt.
Mix until well combined. For a smoother texture, you can use an electric mixer.
Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
Step 3: Sift the yellow cake mix to remove lumps, then sprinkle it evenly over the pumpkin mixture.
Sprinkle chopped pecans evenly over the cake mix layer.
Drizzle the melted butter evenly over the pecans.
Step 4: Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the cake is set.
Step 5: Allow the cake to cool completely. Serve chilled or warm, topped with a dollop of Cool Whip.
Frequently Asked Questions (FAQs)
1. Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-drained and has a similar consistency to canned pumpkin.
2. Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Store it in the refrigerator and serve chilled or warmed.
3. What other toppings can I use instead of pecans?
Walnuts or sliced almonds make great alternatives to pecans for a similar crunch and flavor.
4. Can I use a different type of cake mix?
Yes, spice cake mix or butter cake mix are great options that complement the pumpkin flavor.
5. How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings if desired.
Pumpkin Crunch Cake
Ingredients
- 1 can pumpkin 15 oz
- 1 can evaporated milk 12 oz
- 3 large eggs
- 1 1/2 cups sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 box yellow cake mix
- 1 cup pecans chopped
- 1 cup butter melted
- Cool Whip for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking dish.
- In a large bowl, combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt.
- Mix until well combined. For a smoother texture, you can use an electric mixer.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sift the yellow cake mix to remove lumps, then sprinkle it evenly over the pumpkin mixture.
- Sprinkle chopped pecans evenly over the cake mix layer.
- Drizzle the melted butter evenly over the pecans.
- Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the cake is set.
- Allow the cake to cool completely. Serve chilled or warm, topped with a dollop of Cool Whip.
