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Easy Pumpkin Crunch Cake

A square slice of pumpkin crunch dessert featuring a moist orange cake layer, thick white frosting, and crunchy pecan topping.
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Make this simple, layered Pumpkin Crunch Cake for a satisfying autumn dessert. It features a creamy pumpkin base and a buttery, crunchy pecan topping.

Ingredients

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  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup (2 sticks) butter, melted
  • Cool Whip, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt until smooth. Set this pumpkin mixture aside.
  3. Sprinkle the dry yellow cake mix evenly over the bottom of the prepared baking dish. Do not mix it with the pumpkin layer.
  4. In a separate small bowl, combine the chopped pecans with the melted butter.
  5. Pour the pumpkin mixture evenly over the dry cake mix layer in the baking dish.
  6. Sprinkle the buttered pecan mixture evenly over the top of the pumpkin layer.
  7. Bake for 50 to 60 minutes, or until the topping is golden brown and the center is set.
  8. Let the cake cool completely on a wire rack.
  9. Once cool, spread an even layer of Cool Whip over the top before slicing and serving.

Notes

  • You can substitute walnuts for pecans in the topping if you prefer.
  • For a quicker cool-down, place the cake in the refrigerator after it reaches room temperature.
  • This dessert tastes best when served chilled or at room temperature.

Nutrition

Find it online: https://cookingbyfelix.com/easy-pumpkin-crunch-recipe/