Description

This Pumpkin Crunch Cake is a moist, flavorful dessert combining the warm spices of pumpkin pie with a crunchy pecan topping. The cake features a creamy pumpkin custard base topped with a layer of dry cake mix and toasted pecans, drizzled with melted butter and baked to perfection. Ideal for fall gatherings or holiday celebrations, it’s easy to prepare and delicious when chilled and served with whipped cream.

Ingredients

Scale

Custard Mixture

1 can pumpkin puree (15 ounces)
1 can evaporated milk (12 ounces)
4 large eggs
1/2 cup sugar
1/2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
1 teaspoon salt

Topping

1 box yellow cake mix (15.25 ounces)
1 cup chopped pecans
1 cup unsalted butter (melted)

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking pan to prevent sticking.
Mix pumpkin custard: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, both sugars, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
Pour custard into pan: Pour the pumpkin mixture into the prepared baking pan and spread it into an even layer.
Add cake mix layer: Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, then use your hands to gently press it into the batter, covering it uniformly.
Top with pecans and butter: Evenly sprinkle chopped pecans over the cake mix layer, then drizzle the melted butter over the entire top surface to add moisture and richness.
Bake the cake: Bake in the preheated oven for 40 minutes. Check the cake; if the top is browning too quickly, cover with foil and continue baking an additional 10-20 minutes until the custard is set and the topping is golden.
Cool and chill: Remove the cake from the oven and place it on a wire rack to cool completely. Once cooled, chill in the refrigerator for at least a few hours before serving to let flavors meld and texture firm up.
Serve: For an optional garnish, top the chilled cake with whipped cream and additional chopped pecans before serving.

Notes

Ensure the cake is fully chilled for the best texture and flavor.
Cover with foil if the pecan topping browns too fast to prevent burning.
You can substitute pecans with walnuts if preferred.
Use canned pumpkin puree, not pumpkin pie filling, for best results.
This cake pairs wonderfully with a dollop of whipped cream or vanilla ice cream.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin dessert, Pumpkin cake, Fall recipes, Holiday dessert, Pecan topping, Moist pumpkin cake