Pumpkin Crunch Cake
Pumpkin Crunch Cake is the perfect no-fuss alternative to pumpkin pie. It’s rich, easy to make, and has that irresistible buttery crunch everyone loves. Great for holidays, potlucks, or just because.
Ingredients
- 15 ounce pumpkin puree
- 12 ounce evaporated milk
- 4 eggs
- 1 ½ cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 18.25 ounce yellow cake mix
- 1 cup pecans chopped
- 1 cup margarine melted
- 8 ounce frozen whipped topping thawed
Instructions
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, mix together pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt until smooth.
- Pour pumpkin mixture into the prepared dish and spread evenly.
- Sprinkle dry yellow cake mix evenly over the top — do not stir.
- Gently pat down the cake mix layer.
- Sprinkle chopped pecans evenly over the cake mix.
- Drizzle melted butter slowly over the entire surface, covering as much as possible.
- Bake 60 to 80 minutes until the top is golden brown and the center is set.
- Cool for at least 20 minutes before slicing.
- Serve topped with whipped topping.
Notes
Chef Jenn’s Tips
- Always use pure pumpkin puree, not pie filling — the added sugars and spices in pie filling will throw off the flavor.
- Gently pressing down the cake mix ensures you won’t end up with dry, floury spots on top.
- If you notice any dry patches after drizzling the butter, melt a little more and drizzle over those areas.
- Let the cake rest before cutting so you get cleaner slices.
Nutrition
Serving: 1squareCalories: 549kcalCarbohydrates: 73gProtein: 7gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 66mgSodium: 753mgPotassium: 264mgFiber: 2gSugar: 51gVitamin A: 6377IUVitamin C: 2mgCalcium: 217mgIron: 2mg
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