Pumpkin Crunch Cake Delight
This Pumpkin Crunch Cake Delight is a perfect autumn dessert, blending the smooth, spiced pumpkin base with a golden, buttery crunch on top. It's easy to make, full of warm flavors, and perfect for any fall gathering.
Equipment
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Toothpick
Ingredients
- 1 can 15 oz pumpkin puree
- 1 can 12 oz evaporated milk
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 tsp ground cinnamon
- 1 box 15.25 oz yellow cake mix
- 1 cup chopped pecans
- ½ cup unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and cinnamon until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Evenly sprinkle the dry cake mix over the pumpkin mixture.
- Sprinkle the chopped pecans on top of the cake mix.
- Drizzle the melted butter evenly over the top.
- Bake for 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Notes
For added warmth, consider adding nutmeg, ginger, or allspice along with the cinnamon.
If pecans are unavailable, walnuts or sliced almonds can be used as a substitute.
You can drizzle caramel sauce over the top for an extra layer of sweetness.
If pecans are unavailable, walnuts or sliced almonds can be used as a substitute.
You can drizzle caramel sauce over the top for an extra layer of sweetness.