Pumpkin Crunch Cake
A simple dump-and-bake pumpkin cake with a creamy custard and a buttery pecan topping, perfect for fall gatherings.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 (18.25 ounce) box yellow cake mix
- 1 cup chopped pecans
- 1 cup (2 sticks) unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth. Pour this mixture into the prepared baking pan.
- Evenly sprinkle the dry yellow cake mix over the pumpkin mixture.
- Scatter the chopped pecans over the cake mix.
- Drizzle the melted butter evenly over the pecans and cake mix.
- Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
Notes
- Serve warm or at room temperature.
- Top with whipped cream or vanilla ice cream for extra indulgence.
- This cake is excellent for potlucks and can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Find it online: https://cutcooktaste.com/pumpkin-crunch-cake/