Pumpkin Crunch Cake

Pumpkin Crunch Cake has a creamy layer of pumpkin pie on bottom with a layer of cake and pecans on top. It's a simple Fall recipe that everyone raves about!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings

Calories 530kcal

Author Karly Campbell

Ingredients

15 ounces canned pumpkin puree
12 ounces evaporated milk
4 large eggs
1 1/2 cups sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1/2 box yellow cake mix see note
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.

Video

Notes

For a more cake like consistency, use the full box of cake mix.

If you'd like to make your own spice mix, use 1 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ginger, and a pinch of cloves.

Nutrition