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Easy Pumpkin Crunch Cake Recipe

A square slice of rich, layered pumpkin crunch cake topped with crunchy pecans and streusel.
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Make this classic layered Pumpkin Crunch Cake using yellow cake mix for a simple, moist fall dessert. It features a buttery pecan crunch topping and is perfect for Thanksgiving gatherings.

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 butter, melted
  • 1 cup pecans, chopped
  • 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, combine the pumpkin puree, evaporated milk, eggs, 1 1/2 cups of the sugar, cinnamon, and salt. Mix until just combined. Pour this pumpkin mixture into the prepared baking dish.
  3. Sprinkle the entire box of dry yellow cake mix evenly over the pumpkin layer. Do not stir.
  4. In a separate small bowl, mix the chopped pecans with the melted butter. Drizzle this butter and pecan mixture over the dry cake mix layer.
  5. Sprinkle the remaining 1/2 cup of sugar evenly over the top of the buttered pecan layer.
  6. Bake for 50 to 60 minutes, or until the topping is golden brown and the center is set.
  7. Let the cake cool completely on a wire rack before serving.
  8. Serve chilled or at room temperature with whipped topping or vanilla ice cream.

Notes

  • For a different texture, substitute walnuts for pecans in the topping.
  • This dessert is best served cold, so plan to chill it for at least two hours after it cools from the oven.
  • If you prefer a creamier texture, you can add a layer of cream cheese frosting after the cake has cooled completely.

Nutrition

Find it online: https://dishicious.com/pumpkin-crunch-cake/