Pumpkin Crunch Cake
This pumpkin crunch cake is the easiest fall dessert! It’s made with a simple pumpkin filling, cake mix, and buttery pecan topping. Each layer has so much seasonal flavor!
Ingredients
Crumb cake layer:
- 15 ounces yellow cake mix , 1 box
- 3/4 cup salted butter , softened
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
Pumpkin filling:
- 15 ounces pure pumpkin , 1 can
- 1 cup granulated sugar
- 2 large eggs
- 5 ounces evaporated milk , 1 can (about 2/3 cup)
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
Crunchy topping:
- ½ cup chopped pecans , if desired
- ice cream or caramel sauce , if desired
Instructions
- Prep. Preheat oven to 350°F. Butter a 9×13″ baking pan and set aside.
- Cake topping. In a medium size bowl, stir together the box of cake mix, 3/4 cup butter, 1/2 cup brown sugar and 1 teaspoon cinnamon. Spread half the crumb mixture into the bottom of your pan.
- Pumpkin filling. For the second layer, combine 15 ounce can pumpkin, 1 cup sugar, 2 eggs, 5 ounces evaporated milk, 1 Tablespoon pumpkin spice and 1 teaspoon vanilla in a separate bowl. Mix until combined and then pour over your first layer.
- Add pecans. Sprinkle the remaining crumb mixture over the top. Add pecans if desired.
- Bake. Bake in the oven for 55 minutes to an hour, or until a toothpick inserted comes clean.
- Cool and serve. 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.
Nutrition
Calories: 242kcal, Carbohydrates: 35g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 36mg, Sodium: 231mg, Potassium: 135mg, Sugar: 25g, Vitamin A: 2065IU, Vitamin C: 2.1mg, Calcium: 83mg, Iron: 0.9mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
