Go Back
+ servings
This pumpkin crunch cake has a cake topping with a bottom made of pumpkin pie filling! I couldn't stop sneaking bites of this cake!
Print

Pumpkin Crunch Cake

Pumpkin Crunch Cake is the ultimate fall treat. Top with ice cream and enjoy!
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 530kcal

Ingredients

  • 1 can 15 ounces pumpkin puree
  • 1 can 12 ounces evaporated milk
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • pinch of cloves
  • 1 teaspoon salt
  • 1/2- ish box yellow cake mix if you'd like a more cake-like consistensy, use more - up to the full box. If you'd like it to be more like a pie texture, use around 1/2 the box
  • 1 cup chopped pecans
  • 1 cup butter melted

Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
  • In a large bowl, beat together the pumpkin, milk, eggs, sugar, and spices until well combined. Pour into the prepared baking dish.
  • Sprinkle the top with yellow cake mix. I prefer a half of a box, but use more if you want it to be very cakey.
  • Sprinkle with the chopped pecans.
  • Pour the melted butter evenly over the top of the cake.
  • Bake for 60-70 minutes or until the top is lightly browned and the custard is set.
  • Serve warm or cold. Store in the refrigerator.

Nutrition

Calories: 530kcal | Carbohydrates: 68g | Protein: 7g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 102mg | Sodium: 407mg | Fiber: 3g | Sugar: 48g