This pumpkin pie crunch cake is perfect for pumpkin lovers everywhere! Delicious layers of brown sugar crumb cake and pumpkin pie filling baked together. Top with pecans, vanilla ice cream and salted caramel for the best ever fall treat.
Preheat oven to 350°F. Butter a 9×13″ baking pan and set aside. In a medium size bowl, stir together the cake mix, butter, brown sugar and cinnamon. Spread half the crumb mixture into the bottom of your pan.
For the second layer, combine the pumpkin, sugar, eggs, evaporated milk, pumpkin spice and vanilla in a separate bowl. Mix until combined and then pour over your first layer.
Sprinkle the remaining crumb mixture over the top. Add pecans if desired.
Bake in the oven for 55 minutes to an hour, or until a toothpick inserted comes clean.
Allow to cool. Top with whipped cream, ice cream and/or caramel sauce if desired.
Notes
Nuts. We always do half with pecans and half without, since my kids prefer no nuts. Chopped walnuts would also make a great addition.Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.