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Pumpkin Crunch Cake

Yields1 ServingPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

The easiest pumpkin cake! Pumpkin Crunch Cake has a layer of creamy pumpkin pie filling and it’s topped with cake mix, pecans, and butter. The topping bakes up so crunchy and delicious!

INGREDIENTS
 2 cups pumpkin puree
 1 (12 ounce) can evaporated milk
 4 eggs
 1 ½ cups white sugar
 2 tsp pumpkin pie spice
 1 tsp salt
 1 (18.25 ounce) package yellow cake mix
 1 cup chopped pecans
 1 cup unsalted butter, melted
 whipped cream, for serving
INSTRUCTIONS
1

Preheat oven to 350 degrees F. Lightly grease one 9x13 inch baking pan.

2

Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into the prepared pan.

3

Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.

4

Sprinkle the chopped pecans over the top of the cake mix then drizzle the melted butter all over top.

5

Bake at 350 degrees F (175 degrees C) for about 60 - 70 minutes, until a toothpick inserted into the center comes out clean.

6

Top cooled cake with whipped cream before serving.

Nutrition Facts

Amount Per Serving
Calories 411.8
% Daily Value *
Total Fat 23.6g37%

Saturated Fat 6.7g34%
Cholesterol 48mg16%
Sodium 532.8mg23%
Potassium 184.7mg6%
Total Carbohydrate 47.2g16%

Dietary Fiber 1.6g7%
Sugars 35.3g
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.