Description
Pumpkin Crunch Cake is a fall dessert you’ll want to make again and again. With a smooth pumpkin filling, sweet spiced flavor, and a crunchy pecan topping, this easy recipe is perfect for potlucks, family dinners, or holiday gatherings.
Ingredients
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 1 cup sugar
- 3 large eggs
- 1 Tbsp pumpkin pie spice
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
Optional for serving: whipped cream, vanilla ice cream, or caramel drizzle
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Make pumpkin base: In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth. Pour into prepared baking dish.
- Add topping: Sprinkle dry cake mix evenly over the pumpkin mixture. Do not stir.
- Add pecans & butter: Scatter chopped pecans on top, then drizzle melted butter evenly over everything.
- Bake for 50–55 minutes, until the topping is golden brown and the pumpkin layer is set.
- Cool & serve: Let cool slightly. Serve warm, chilled, or at room temperature with whipped cream or ice cream.
Notes
- Use spice cake mix instead of yellow cake mix for extra flavor.
- Want a nut-free version? Replace pecans with crushed graham crackers or oats.
- For stronger spice, add extra cinnamon or a dash of ginger.
- Bake ahead of time and reheat before serving—perfect for holiday prep.
- Serve with a drizzle of maple syrup or caramel sauce for a gourmet twist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes