Description

Pumpkin Crunch Cake is a delightful and easy dessert that brings the cozy flavors of fall into your kitchen. This scrumptious cake features a creamy pumpkin filling topped with a crunchy layer of cake mix and pecans, providing a satisfying contrast in every bite. Perfect for holiday gatherings, potlucks, or simply indulging your pumpkin cravings, this recipe requires minimal prep time and uses common pantry ingredients. Serve it warm with whipped cream or ice cream for an irresistible treat that will impress your guests and become a seasonal favorite!

Ingredients

Scale

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 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

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Instructions

Preheat oven to 350°F and grease a 9×13 inch baking pan.
In a large mixing bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix until smooth and pour into the prepared baking pan.
Sprinkle the yellow cake mix evenly over the pumpkin mixture without stirring.
Top with chopped pecans and drizzle melted margarine over everything.
Bake for 60 to 70 minutes until a toothpick inserted comes out clean. Let cool slightly before serving with whipped topping.

Prep Time: 10 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 20g
Sodium: 210mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg