Pumpkin Crunch Cake
This Pumpkin Crunch Cake is a delightful layered dessert with a creamy pumpkin base and a crispy, buttery topping. It’s a quick and easy recipe that gives you the flavors of pumpkin pie, topped with a layer of crunchy pecans and cake mix. Serve it with whipped cream or vanilla ice cream for an extra indulgence!
Ingredients
- For the Pumpkin Layer:
- 1 15 oz can pumpkin puree
- 1 12 oz can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- For the Crunch Topping:
- 1 box yellow cake mix 15.25 oz
- 1 cup chopped pecans or walnuts
- 1 cup unsalted butter melted
- Optional Toppings:
- Whipped cream or vanilla ice cream
- Powdered sugar for dusting
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Make the Pumpkin Layer:
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth and fully combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Add the Cake Mix and Pecans:
- Sprinkle the dry cake mix evenly over the pumpkin layer. Do not mix it in; just make sure it’s spread in an even layer.
- Sprinkle the chopped pecans (or walnuts) evenly on top of the cake mix.
- Add the Butter:
- Drizzle the melted butter evenly over the top of the cake mix and pecans. Try to cover as much of the surface as possible.
- Bake the Cake:
- Bake in the preheated oven for 50–55 minutes, or until the top is golden brown and the pumpkin layer is set.
- You can insert a toothpick or knife into the center, and it should come out mostly clean (some moist crumbs are okay).
- Cool and Serve:
- Let the cake cool for at least 30 minutes to allow the pumpkin layer to set fully.
- Serve warm or chilled, topped with whipped cream or a scoop of vanilla ice cream if desired.