Appetizer/ Cakes/ Recipes

Pumpkin Crunch Cake

Pumpkin Crunch Cake

An easy to make, delicious and perfect Pumpkin Crunch Cake! SO GOOD!

Pumpkin Crunch Cake

This pupmkin dessert cake is very addicting, my whole family loves it! It’s the best!

Pumpkin Crunch Cake

Great for any holiday season! Perfect for Hallowen! RECIPE CARD AT THE BOTTOM!

Pumpkin Crunch Cake

Ingredients:

2 C pumpkin puree

1 – 12 oz can evaporated milk

4 large eggs

1/2 C sugar

1/2 C light brown sugar, packed

2 tsp vanilla extract

1 tbsp pumpkin pie spice

1 tsp kosher salt

1 – 15.25oz box of yellow cake mix

1 C chopped pecans

1 C unsalted sweet cream butter, melted

Directions

Preheat oven to 350 degrees and spray a 9×13 baking dish with pam baking spray

In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, sugar, vanilla and pumpkin pie spice until smooth and combined

And

Pour batter into the baking dish

Sprinkle the cake mix evenly onto the batter and lightly press the cake mix into the batter

Sprinkle the chopped pecans onto the cake mix

Drizzle the melted butter onto the cake mix

Bake in the oven for 40 minutes

Check and see if the cake is still jiggly. If so, cover with foil and bake for another 10 minutes

If the cake is set and doesn’t jiggle as much, remove from the oven and allow to cool completely

Top with vanilla ice cream and enjoy!

Pumpkin Crunch Cake

SAVE TO PINTEREST!

Pumpkin Crunch Cake

Pumpkin Crunch Cake

Yield: 16
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Ingredients

  • 2 C pumpkin puree
  • 1 - 12 oz can evaporated milk
  • 4 large eggs
  • 1/2 C sugar
  • 1/2 C light brown sugar, packed
  • 2 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1 tsp kosher salt
  • 1 - 15.25oz box of yellow cake mix
  • 1 C chopped pecans
  • 1 C unsalted sweet cream butter, melted

Follow Spend with Pennies on Pinterest

Instructions

  1. Preheat oven to 350 degrees and spray a 9x13 baking dish with pam baking spray
  2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, sugar, vanilla and pumpkin pie spice until smooth and combined
  3. Pour batter into the baking dish
  4. Sprinkle the cake mix evenly onto the batter and lightly press the cake mix into the batter
  5. Sprinkle the chopped pecans onto the cake mix
  6. Drizzle the melted butter onto the cake mix
  7. Bake in the oven for 40 minutes
  8. Check and see if the cake is still jiggly. If so, cover with foil and bake for another 10 minutes
  9. If the cake is set and doesn't jiggle as much, remove from the oven and allow to cool completely
  10. Top with vanilla ice cream and enjoy!
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 358Total Fat: 20gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 84mgSodium: 413mgCarbohydrates: 40gFiber: 2gSugar: 27gProtein: 5g

Follow me on Pinterest, I'm pinning all sort of delciousness!

Make sure you save this recipe on Pinterest for later

Favorite Pumpkin Recipes:

Moist Pumpkin Bread

Paula Dean’s Pumpkin Bars

Pumpkin Breakfast Casserole

Newsletter

You Might Also Like

No Comments

Leave a Reply

Skip to Recipe