Pumpkin Crunch Cake Recipe
This Pumpkin Crunch Cake is a deliciously moist and flavorful dessert featuring a spiced pumpkin custard base topped with a crunchy layer of yellow cake mix, pecans, and butter. Perfect for fall gatherings, this easy-to-make cake combines warm spices like cinnamon, nutmeg, and ginger with the creamy texture of pumpkin and evaporated milk, finished with a golden, buttery pecan topping for a satisfying crunch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Custard Mixture
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
Topping
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan thoroughly to prevent sticking.
- Mix Pumpkin Custard: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined.
- Pour Custard into Pan: Pour the pumpkin mixture evenly into the prepared baking pan, spreading it out to cover the bottom uniformly.
- Add Cake Mix Layer: Sprinkle the dry yellow cake mix evenly over the pumpkin custard layer, ensuring full coverage for an even crunch.
- Top with Pecans: Evenly scatter the chopped pecans over the cake mix layer to add texture and flavor.
- Drizzle Butter: Pour the melted unsalted butter evenly over the entire surface, which will help create the crunchy, golden top as it bakes.
- Bake the Cake: Place the pan in the oven and bake for 50 to 60 minutes, until the top is golden brown and the custard layer is set (a knife inserted in the center should come out mostly clean).
- Cool and Serve: Allow the cake to cool slightly before slicing and serving to let the layers set properly for clean cuts and enhanced flavor.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- The cake is best served warm or at room temperature.
- Store leftovers covered in the refrigerator for up to 4 days.
- You can substitute pecans with walnuts or omit nuts for nut-free preferences.
- If desired, add a dollop of whipped cream or a scoop of vanilla ice cream when serving.
Keywords: pumpkin crunch cake, pumpkin dessert, fall dessert, pumpkin cake, pecan topping, easy pumpkin cake
Find it online: https://www.sanacooks.com/pumpkin-crunch-cake-recipe/
