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Easy Pumpkin Crunch Cake: Your New Favorite Fall Dessert

Close-up of a layered slice of pumpkin crunch with a bright orange pumpkin layer, cream cheese layer, and pecan crumble topping.
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Make this simple, layered pumpkin crunch cake. It features a creamy pumpkin filling, a buttery cake mix base, and a satisfying pecan crunch topping. It is a no-fail dessert perfect for Thanksgiving.

Ingredients

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  • 1 box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup unsalted butter, melted
  • 1 (15 ounce) can pure pumpkin puree
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, combine the dry yellow cake mix and the chopped pecans. Pour the melted butter over this mixture and stir until the crumbs are evenly coated.
  3. Press about two-thirds of this crumb mixture evenly into the bottom of the prepared baking dish to form the base layer.
  4. In a separate large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, pumpkin pie spice, and cinnamon until the mixture is smooth and well combined. This is your creamy pumpkin filling.
  5. Carefully pour the pumpkin filling mixture over the crust layer in the baking dish. Spread it gently to cover the base completely.
  6. Sprinkle the remaining one-third of the crumb mixture evenly over the top of the pumpkin layer. This forms your pecan crunch topping.
  7. Bake for 50 to 60 minutes, or until the center is mostly set and the topping is golden brown. A toothpick inserted near the center should come out mostly clean.
  8. Let the pumpkin crunch cake cool completely on a wire rack before slicing. Cooling allows the layers to set properly.
  9. Serve chilled or at room temperature. You can add a dollop of whipped cream if you wish.

Notes

  • For an even easier preparation, you can skip mixing the topping ingredients separately; just sprinkle the dry cake mix and pecans over the butter, then sprinkle over the pumpkin layer.
  • This dessert tastes best when chilled for at least four hours, making it a great make ahead fall dessert.
  • If you prefer a stronger spice flavor, increase the pumpkin pie spice to 3 teaspoons.
  • This recipe is very similar to a dump cake style pumpkin dessert, making assembly quick.

Nutrition

Find it online: https://flavorzine.com/pumpkin-crunch-cake-easy-fall-dessert/