Description
This Pumpkin Crunch Cake is a luscious fall dessert featuring a creamy pumpkin layer topped with a crunchy, buttery pecan and cake mix crust. The easy-to-prepare recipe combines classic pumpkin pie flavors with a delicious texture contrast, baked to perfection and served with a whipped cream topping for an irresistible treat perfect for holiday gatherings or cozy nights.
Ingredients
Units
Scale
Main Ingredients
- Cooking spray
- 1 (15-oz.) can pure pumpkin puree
- 1 (12-oz.) can evaporated milk
- 3 large eggs
- 3/4 cup (165 g) packed light brown sugar
- 1 Tbsp. cornstarch
- 2 tsp. pumpkin pie spice, plus more for serving
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
Topping
- 1 (15.25-oz.) package yellow cake mix
- 2 cups chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
For Serving
- Cool Whip topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 13″x9″ baking dish with cooking spray to prevent sticking.
- Mix Pumpkin Layer: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and kosher salt until the mixture is smooth and well combined. Pour this batter into the prepared baking dish, spreading it evenly.
- Add Topping: Evenly sprinkle the dry yellow cake mix over the pumpkin batter. Then scatter the chopped pecans on top of the cake mix layer. Drizzle the melted unsalted butter evenly over the entire top to moisten the topping and help it crisp during baking.
- Bake the Cake: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick or tester inserted into the center comes out clean. This indicates the cake is fully baked. Remove the pan from the oven and transfer it to a wire rack to cool completely.
- Serve: Once cooled, top the pumpkin crunch cake with Cool Whip or whipped cream of your choice, and sprinkle additional pumpkin pie spice on top for extra flavor before serving.
Notes
- Ensure the cake is completely cooled before adding the whipped topping to prevent it from melting.
- Substitute pecans with walnuts or omit nuts for a nut-free version.
- For a homemade whipped topping, whip heavy cream with a little sugar and vanilla instead of using Cool Whip.
- Store leftovers covered in the refrigerator for up to 4 days.
- This dessert can be made a day ahead to allow flavors to meld and topping to fully set.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
