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Classic Pumpkin Crunch Cake

Close-up of a moist slice of pumpkin crunch cake featuring a bright orange layer and a dark, sugary pecan streusel topping.
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This recipe makes a layered pumpkin dessert with a moist pumpkin base and a crisp, buttery pecan topping.

Ingredients

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  • 1 (15 ounce) can pumpkin puree
  • 1 (12 ounce) can evaporated milk
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 (18.25 ounce) box yellow cake mix
  • 1 cup chopped pecans
  • 1 cup (2 sticks) unsalted butter, melted

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, nutmeg, and cloves until well combined. Pour this mixture into the prepared baking pan.
  3. Sprinkle the 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 evenly over the dry cake mix layer.
  5. Bake for 50 to 60 minutes, or until the topping is golden brown and crisp.
  6. Let the cake cool completely before slicing. Serve chilled or at room temperature.

Notes

  • For best results, chill the cake for at least 4 hours before serving.
  • Serve slices topped with whipped cream or vanilla ice cream.
  • You can substitute walnuts for pecans if desired.

Nutrition

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