Description
Indulge in the comforting flavors of fall with this easy Pumpkin Crunch Cake. This delightful dessert combines the rich essence of pumpkin pie with a unique crunchy topping that takes it to the next level. With just 10 minutes of prep time, you can create a crowd-pleaser perfect for any gathering or holiday celebration. The layers of spiced pumpkin and buttery cake mix topped with crunchy pecans deliver a satisfying contrast that will keep everyone coming back for more. Serve it warm with a scoop of ice cream or chilled with whipped topping for an unforgettable treat!
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 4 large eggs
- 1 ½ cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 (18.25 ounce) package yellow cake mix
- 1 cup chopped pecans
- 1 cup margarine, melted
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Preheat your oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, mix the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until fully combined. Spread evenly into the prepared pan.
- Sprinkle the yellow cake mix over the pumpkin layer without mixing it in.
- Top with chopped pecans and drizzle melted margarine evenly over everything.
- Bake for 60 to 70 minutes until golden brown and set; let cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg