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
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
- 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.
- Evenly sprinkle the yellow cake mix over the pumpkin layer without mixing it in.
- Scatter chopped pecans on top of the cake mix, then drizzle melted margarine over everything to create a crunchy topping.
- 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