Pumpkin Crunch Cake
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An easy to make, delicious and perfect Pumpkin Crunch Cake! SO GOOD!
This pupmkin dessert cake is very addicting, my whole family loves it! It’s the best!
Great for any holiday season! Perfect for Hallowen! RECIPE CARD AT THE BOTTOM!
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!
SAVE TO PINTEREST!
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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 - 15.25 oz box of yellow cake mix
- 1 C chopped pecans
- 1 C unsalted sweet cream butter, melted
Instructions
- Preheat oven to 350 degrees and spray a 9x13 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
- 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!
Nutrition
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