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Pumpkin Crunch Cake

A delightful dessert combining pumpkin, warm spices, and a crunchy topping, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 can 15 oz pumpkin puree
  • 1 cup granulated sugar
  • 1 cup evaporated milk
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 box yellow cake mix
  • 1 cup chopped pecans or walnuts
  • 1/2 cup unsalted butter melted

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish with butter or cooking spray.
  3. In a large bowl, combine pumpkin puree, sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Whisk until smooth and well combined.
  4. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
  5. Sprinkle the yellow cake mix evenly over the pumpkin layer.
  6. Evenly sprinkle the chopped nuts over the cake mix.
  7. Drizzle the melted butter over the top.
  8. Bake in the preheated oven for 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  9. Let the cake cool for at least 15 minutes before serving.

Notes

Serve warm with whipped cream for extra indulgence.