Description
Pumpkin Crunch Cake is a luscious dessert featuring a creamy pumpkin filling topped with a crunchy cake mix and pecan crust. This easy-to-make layered cake combines the warm flavors of pumpkin pie spice and autumn spices with a buttery pecan topping, baked to perfection and chilled for a delightful texture contrast. Perfect for fall gatherings and holiday celebrations.
Ingredients
Scale
Filling
- 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) and butter a 9×13 inch baking pan to prevent sticking.
- Mix Filling Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, both sugars, vanilla extract, pumpkin pie spice, and salt until the mixture is smooth and well combined.
- Pour Filling: Pour the pumpkin mixture evenly into the prepared baking pan, spreading it into an even layer.
- Add Cake Mix Layer: Sprinkle the dry yellow cake mix evenly over the pumpkin filling. Use your hands to gently press the cake mix into the batter layer beneath it for a cohesive topping.
- Add Pecan and Butter Topping: Evenly sprinkle the chopped pecans over the cake mix layer, then drizzle the melted butter over the entire surface to create a rich, crunchy top.
- Bake the Cake: Bake in the preheated oven for 40 minutes. Check the top; if it’s browning too fast, cover with foil and continue baking for an additional 10-20 minutes, or until the filling is set and the topping is golden.
- Cool and Chill: Remove the cake from the oven and transfer the pan to a wire rack to cool completely. Once cooled, chill the cake in the refrigerator for a few hours to allow it to set properly.
- Serve: Before serving, optionally top with whipped cream and additional chopped pecans for extra flavor and texture.
Notes
- Ensure the cake is fully chilled for clean slicing and optimal texture contrast between the creamy filling and crunchy topping.
- If you prefer a less sweet version, reduce the amount of sugar slightly.
- You can substitute pecans with walnuts if desired.
- Store leftovers covered in the refrigerator for up to 4 days.
- This cake freezes well; thaw in the refrigerator before serving.
