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Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It's like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.
Course Dessert
Cuisine American
Keyword pumpkin dessert
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 16 pieces
Calories 371kcal
Cost $12

Equipment

  • 9x13 glass baking dish

Ingredients

  • 15 oz pure pumpkin 1 can
  • 1 1/2 cups granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 4 eggs
  • 12 oz evaporated milk 1 can
  • 15.25 oz yellow cake mix 1 box Betty Crocker Super Moist Yellow Cake Mix
  • 1 cup pecans toasted and chopped
  • 1 cup butter melted

Instructions

  • Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick cooking spray and set aside.
  • In a large bowl, whisk pumpkin, sugar, pumpkin pie spice, salt, eggs and evaporated milk together until completely smooth. Pour into the bottom of prepared pan.
  • Sprinkle with cake mix evenly and gently press to flatten the top. Sprinkle with chopped pecans and drizzle with melted butter.
  • Bake 60-80 minutes or until cake is completely set. Start checking at 60 minutes to ensure you don't over bake. Cool 10 minutes before cutting and serving with ice cream or whipped cream.

Nutrition

Calories: 371kcal | Carbohydrates: 46g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 483mg | Potassium: 178mg | Fiber: 2g | Sugar: 34g | Vitamin A: 4605IU | Vitamin C: 2mg | Calcium: 135mg | Iron: 1mg