Description

Pumpkin Crunch Cake is the ultimate fall dessert that effortlessly combines the rich flavors of pumpkin pie with a delightful crunchy topping. This easy recipe is perfect for any gathering, from cozy family dinners to festive holiday celebrations. With its creamy pumpkin base and a crunchy layer of cake mix and pecans, this dessert will satisfy your pumpkin cravings all year round. Whether served warm with whipped cream or chilled with a scoop of ice cream, Pumpkin Crunch Cake is sure to impress with its mouthwatering taste and appealing texture.

Ingredients

Scale

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 ½ cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup melted margarine

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Instructions

Preheat your oven to 350°F and lightly grease a 9×13 inch baking pan.
In a large mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt; mix until smooth.
Pour the pumpkin mixture into the prepared baking pan.
Evenly sprinkle the yellow cake mix over the top of the pumpkin mixture without mixing it in.
Sprinkle chopped pecans over the cake mix layer and drizzle melted margarine on top.
Bake for 60 to 70 minutes or until set and golden brown. Allow cooling slightly before serving.

Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece (about 160g)
Calories: 380
Sugar: 28g
Sodium: 320mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 70mg