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Pumpkin Crunch Cake

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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

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Pumpkin Crunch Cake

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 16
4.50 from 6 votes

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

Serving: 1g | Calories: 358kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 413mg | Fiber: 2g | Sugar: 27g
Author: Marta

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Favorite Pumpkin Recipes:

Moist Pumpkin Bread

Paula Dean’s Pumpkin Bars

Pumpkin Breakfast Casserole

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