Description
This Pumpkin Crunch Cake is the perfect fall dessert, offering a delicious combination of creamy pumpkin filling, crunchy pecans, and a buttery cake mix topping. It’s simple to make and irresistibly good when served with a dollop of Cool Whip!
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 ½ cups sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1 cup butter, melted
- Cool Whip, for topping
Instructions
1️⃣ Preheat the oven: Set your oven to 350°F (175°C) and grease a 13×9 inch baking dish.
2️⃣ Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt. Mix until smooth and well combined.
3️⃣ Pour into the dish: Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
4️⃣ Add the cake mix: Sift the yellow cake mix over the pumpkin mixture, ensuring it’s spread evenly.
5️⃣ Top with pecans and butter: Sprinkle the chopped pecans evenly over the cake mix. Then, drizzle the melted butter over the top, making sure to cover as much surface as possible.
6️⃣ Bake: Bake for 50-55 minutes, or until the top is golden brown and the cake is set.
7️⃣ Cool and serve: Allow the cake to cool completely. Serve warm or chilled, topped with a generous spoonful of Cool Whip.
Notes
- For an extra touch of fall flavor, consider adding ¼ teaspoon of nutmeg or pumpkin pie spice to the pumpkin mixture.
- The cake can be made a day ahead and refrigerated. In fact, some say it tastes even better the next day once the flavors have had time to meld.
- If you prefer a more caramel-like topping, substitute part of the butter with melted brown sugar.