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Pumpkin Crunch Cake

Pumpkin Crunch Cake


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  • Author: Sarah
  • Total Time: 0 hours
  • Yield: Serves approximately 8

Description

Pumpkin Crunch Cake is a delightful twist on traditional pumpkin pie, featuring a creamy pumpkin layer topped with a crunchy, buttery crust. This easy-to-make dessert combines the warm flavors of pumpkin and spices, making it perfect for any fall gathering or holiday celebration.


Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 4 large eggs
  • 1 ½ cups white sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 (18.25 ounce) package yellow cake mix
  • 1 cup chopped pecans
  • 1 cup melted margarine

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
  2. In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until well combined. Pour this mixture into the prepared baking pan.
  3. Evenly sprinkle the yellow cake mix over the pumpkin layer without mixing it in.
  4. Scatter chopped pecans on top of the cake mix, then drizzle melted margarine over everything to create a crunchy topping.
  5. Bake for 60 to 70 minutes until set. Allow to cool slightly and serve with whipped topping if desired.
  • Prep Time: 10 minutes
  • Cook Time: 60 to 70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approximately 145g)
  • Calories: 374
  • Sugar: 24g
  • Sodium: 292mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 66mg