Pumpkin Crunch Cake Recipe: A Delicious Autumnal Treat
This Pumpkin Crunch Cake is the ultimate fall dessert, boasting a rich pumpkin base topped with a buttery, nutty crunch. Perfect for any autumn gathering!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 15 oz pumpkin puree canned
- 12 oz evaporated milk
- 1.5 cups granulated sugar
- 4 eggs large
- 1 tbsp vanilla extract pure
- 1 tsp cinnamon ground
- 0.5 tsp salt
- 0.5 tsp ginger ground
- 0.5 tsp nutmeg ground
- 15.25 oz yellow cake mix
- 1 cup butter melted
- 1 cup pecans chopped
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, cinnamon, salt, ginger, and nutmeg. Mix until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not mix.
- Pour the melted butter evenly over the cake mix, followed by an even layer of chopped pecans.
- Bake in the preheated oven for 50 minutes, or until the top is golden brown and the edges are set.
- Allow the cake to cool completely before serving. Enjoy!
Notes
This cake can be served with whipped cream or vanilla ice cream for an extra treat. Enjoy the flavors of fall in every bite!