Description
Pumpkin Crunch Cake is an easy, crowd-pleasing fall dessert that combines a creamy pumpkin custard base with a buttery cake mix topping and crunchy pecans. With just 10 minutes of prep time, it’s the perfect recipe for holiday gatherings, potlucks, or weeknight treats. Serve it chilled or at room temperature with whipped cream, ice cream, or caramel sauce for a cozy seasonal indulgence.
Ingredients
425 g (15 oz) pumpkin puree
200 g (1 cup) granulated sugar
8 g (1 Tbsp) pumpkin pie spice
3 g (½ tsp) salt
4 large eggs
354 ml (12 oz) evaporated milk
432 g (1 box) yellow cake mix
120 g (1 cup) pecans, chopped
227 g (1 cup) butter, melted
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk pumpkin puree, sugar, pumpkin pie spice, salt, eggs, and evaporated milk until smooth.
Pour pumpkin mixture into the prepared pan. Sprinkle dry cake mix evenly over the top, pressing gently to level without compacting.
Sprinkle pecans over the cake mix layer, then drizzle melted butter evenly over the entire surface.
Bake for 50–55 minutes, until the top is golden brown.
Cool completely before slicing. Serve with whipped cream, ice cream, or caramel sauce.
Notes
Drizzle butter evenly for consistent browning.
Swap pecans for walnuts or pumpkin seeds.
Use spice cake mix for a stronger pumpkin spice flavor.
Refrigerate because of the custard layer.
Tastes even better the next day after flavors meld.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American