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Easy Classic Pumpkin Crunch Cake

Close-up of a moist slice of pumpkin crunch cake showing the bright orange cake layer and crunchy brown pecan topping.
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Make this simple, layered Pumpkin Crunch Cake for an easy fall dessert. It features a moist pumpkin base, a buttery yellow cake mix topping, and crunchy pecans. This recipe is perfect for busy home cooks and holiday gatherings.

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 sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped
  • 1 cup butter, melted
  • Cool Whip, for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, mix the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt until combined. This forms the pumpkin layer.
  3. Pour the pumpkin mixture evenly into the prepared baking pan.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir.
  5. In a separate small bowl, mix the chopped pecans into the melted butter.
  6. Drizzle the butter and pecan mixture evenly over the dry cake mix layer.
  7. Bake for 45 to 55 minutes, or until the topping is golden brown and the center is set.
  8. Let the cake cool completely before spreading with Cool Whip, if you are using it.
  9. Slice and serve this crowd pleasing autumn dessert.

Notes

  • For an extra layer of flavor, you can substitute half of the pecans with toffee bits in the topping mixture.
  • Chill the cake for at least two hours before serving for easier slicing.
  • This cake tastes great served slightly warm with vanilla ice cream.

Nutrition

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