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Easy Pumpkin Crunch Cake

A close-up of a moist slice of pumpkin crunch cake topped with a thick, sugary, brown streusel topping.
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Make this simple, layered pumpkin crunch cake for a crowd-pleasing fall dessert. It features a moist pumpkin base and a buttery pecan streusel topping.

Ingredients

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  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped
  • 1 cup butter, melted
  • Whipped topping or vanilla ice cream, for serving

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, mix the pumpkin puree, evaporated milk, eggs, 1 1/2 cups of the sugar, cinnamon, and salt until combined. This forms your pumpkin layer.
  3. Pour the pumpkin mixture into the prepared baking dish.
  4. Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir.
  5. In a separate small bowl, mix the chopped pecans with the remaining 1/2 cup of sugar. Sprinkle this mixture over the dry cake mix.
  6. Slowly drizzle the melted butter evenly over the top layer, covering the cake mix and pecans.
  7. Bake for 50 to 60 minutes, or until the topping is golden brown and the center is set.
  8. Let the cake cool slightly before serving. Serve warm or at room temperature with whipped topping or vanilla ice cream.

Notes

  • For an extra crunchy topping, you can substitute 1/2 cup of the pecans with chopped walnuts.
  • This is an easy dessert for crowds, perfect for Thanksgiving gatherings.
  • If you prefer a cream cheese frosting over whipped topping, prepare a simple batch and spread it over the cooled cake.

Nutrition

Find it online: https://daisyrecipe.com/pumpkin-crunch-cake-easy-fall-baking/