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Easy Pumpkin Crunch Cake with Yellow Cake Mix

Three stacked squares of moist, orange pumpkin crunch cake topped with a sticky, crunchy pecan topping.
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You make this simple fall dessert using a yellow cake mix for a moist pumpkin base and a buttery, crunchy pecan topping. It is a crowd-pleasing Thanksgiving dessert.

Ingredients

Scale
  • 1 box yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup pecans, chopped
  • 1 cup butter, melted
  • Whipped topping, for serving (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt. Mix until smooth.
  3. Pour the pumpkin mixture into the prepared baking dish.
  4. Sprinkle the entire box of dry yellow cake mix evenly over the pumpkin layer. Do not mix.
  5. In a separate small bowl, combine the chopped pecans and melted butter. Drizzle this mixture evenly over the dry cake mix layer.
  6. Bake for 50 to 60 minutes, or until the topping is golden brown and a toothpick inserted near the center comes out clean.
  7. Let the cake cool completely on a wire rack.
  8. Chill the cake for at least 2 hours before serving.
  9. Serve cold with a dollop of whipped topping, if desired.

Notes

  • For a richer crunch, you can substitute half of the pecans with chopped walnuts.
  • This layered pumpkin dessert tastes best when fully chilled, as it allows the layers to set properly.
  • If you want a cream cheese frosting layer, spread a softened cream cheese mixture over the cooled pumpkin layer before adding the dry cake mix.

Nutrition

Find it online: https://delishsymphony.com/pumpkin-crunch-cake-recipe-easy-fall-dessert/