Description
This Pumpkin Crunch Cake is a deliciously layered dessert that combines pumpkin puree, spices, and a buttery topping. It’s easy to make and perfect for fall gatherings, bringing a comforting flavor that everyone will love. Serve it warm or chilled with a dollop of Cool Whip for a delightful treat!
Ingredients
Scale
- 1 can (15 oz) pumpkin
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 box yellow cake mix
- 1 cup pecans, chopped
- 1 cup butter, melted
- Cool Whip (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Mix Ingredients: In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt. (Using a mixer is recommended for this step.)
- Prepare Baking Dish: Pour the pumpkin mixture into a greased 13×9 baking dish.
- Add Cake Mix: Sift the cake mix to eliminate lumps and sprinkle it evenly over the pumpkin mixture.
- Top with Pecans: Sprinkle the chopped pecans on top.
- Drizzle Butter: Drizzle the melted butter over the pecans.
- Bake: Bake for 50-55 minutes, or until the top is golden brown.
- Cool and Serve: Allow the cake to cool. Serve chilled or warm with a dollop of Cool Whip.
Notes
- Make sure to let the cake cool slightly before serving to allow the flavors to set.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 15 mins
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg