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–+ servings

Easy Pumpkin Crunch Cake with Pecan Crumble Topping

This Pumpkin Crunch Cake layers creamy spiced pumpkin custard with buttery yellow cake mix and crunchy pecans for a foolproof dessert.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 12
Course: Baking, Desserts
Cuisine: American
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 15-oz can canned pumpkin puree not pumpkin pie filling
  • 1 12-oz can evaporated milk
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 15.25-oz box yellow cake mix
  • 1/2 cup chopped pecans
  • 1 cup butter, melted

Method
 

  1. Preheat the oven to 350°F. Grease a 9x13 inch glass baking dish with nonstick cooking spray or butter.
  2. In a large mixing bowl, whisk the pumpkin, evaporated milk, eggs, granulated sugar, ground cinnamon, and salt until smooth and fully blended.
  3. Pour the pumpkin mixture into the prepared baking dish and spread it into an even layer.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer, then scatter the chopped pecans on top.
  5. Slowly drizzle the melted butter over the top, covering as much of the dry cake mix as you can.
  6. Bake for 50 to 55 minutes, until the filling is set and the top is golden brown. The dessert will firm up as it cools, so avoid overbaking.
  7. Let the cake cool before serving. Enjoy it warm or chilled, topped with whipped cream or vanilla ice cream if desired.

Nutrition

Calories: 460kcalCarbohydrates: 61gProtein: 5gFat: 23gSaturated Fat: 12gCholesterol: 96mgSodium: 448mgFiber: 2gSugar: 44g

Notes

Use plain canned pumpkin puree, not pumpkin pie filling, so the spice level stays in your control.
Swap the pecans for chopped walnuts or sliced almonds if you prefer.
Store leftovers covered in the refrigerator for up to 4 days and reheat gently if you like it warm.
To make ahead, assemble the cake through the butter drizzle, cover, and refrigerate overnight, then bake as directed.
Do not stir the dry cake mix into the pumpkin layer; it is meant to bake into a crisp topping.
Let the cake cool for at least 30 minutes so the custard can set before slicing.
Serve with whipped cream, vanilla ice cream, or a dusting of cinnamon.

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