Pumpkin Crunch Cake
This Pumpkin Crunch Cake is a delightful autumn dessert that combines layers of pumpkin filling, a crunchy pecan topping, and sweet whipped cream. Perfect for family gatherings or a cozy evening at home.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 oven mitts
Ingredients
- 1 can (15 oz) pure pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 box (approximately 15.25 oz) yellow cake mix
- 1 cup chopped pecans
- ½ cup unsalted butter, melted
- as needed whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease the 9x13 inch baking dish.
- In a mixing bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk together until well blended.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Do not mix, just let it rest on top.
- Combine the chopped pecans and melted butter in a separate bowl. Stir until the pecans are well coated.
- Sprinkle the pecan mixture evenly over the cake mix layer.
- Bake in the preheated oven for 50 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cake to cool for at least 20 minutes before serving. Serve warm or at room temperature with whipped cream on top.
Notes
This cake can be made a day in advance and stored in the refrigerator. Warm slightly before serving.
Feel free to experiment with different nuts for the topping, such as walnuts or almonds.
For added flavor, you can mix chocolate chips or raisins into the pumpkin mixture.