Pumpkin Crunch Cake
Try this easy Pumpkin Crunch Cake recipe! It’s like a dump cake meets a pumpkin pie and the result is a layered pumpkin dessert that is perfect for fall!
Servings: 16 pieces
Calories: 417kcal
Equipment
Ingredients
- 15 1/2- ounce can of pumpkin puree
- 1 1/2 cups sugar
- 1 tsp pumpkin pie spice
- 1 tsp salt 1/2 tsp is the butter is salted
- 12- ounce can of evaporated milk
- 1 tsp vanilla
- 4 eggs
- 1 box standard yellow cake mix
- 1 1/4 cups chopped pecans
- 1 cup butter melted
Instructions
- preheat the oven to 350°
- butter or grease a 9x13 baking pan, set aside
- mix the pumpkin, sugar, cinnamon, vanilla, and milk together
- add the eggs and whisk gently to incorporate them, knock the bowl on the counter to pop and air bubbles
- pour into the baking dish
- sprinkle the cake mix on top of the pumpkin layer, gently press down with your hand to pat it in
- sprinkle with chopped pecans
- drizzle with the melted butter trying to cover as much as the cake mix as possible
- do not stir it place it directly in the oven
- bake at 350° 60 minutes or until the pumpkin layer is no longer soupy and jiggly and the pecans are lightly browned
- cool completely and serve with ice cream, whipped cream, or cool whip
Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 52g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 520mg | Fiber: 2g | Sugar: 37g