Pumpkin Crunch Cake
User Reviews
5
Pumpkin Crunch Cake
Description
Pumpkin Crunch Cake begins with a pumpkin custard made from pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and a pinch of salt. This mixture is poured into a greased baking dish, onto which dry yellow cake mix is evenly sprinkled. The dry cake mix acts as a crispy topping rather than a traditional crumb or cake layer. Chopped pecans add crunch and nuttiness, while melted butter drizzled on top helps bind and brown the topping.
Baking at moderate temperature allows the pumpkin filling to set into a smooth, spiced custard beneath the crunchy cake crust. The final texture contrasts the tender base with a crisp, buttery, and nutty top. This dessert pairs well with whipped cream or vanilla ice cream if preferred.
Variations include using spice cake mix instead of yellow cake or changing nuts according to preference. The recipe emphasizes the use of pumpkin puree, not pie filling. It can be served cooled and stored in the refrigerator for a few days.
Ingredients
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- ¾ cup sugar
- 4 large egg
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 yellow cake mix
- 1 cup pecans chopped
- 1 cup butter melted
Instructions
- Preheat the oven to 350° F and spray a 9x13 baking dish with cooking spray.
- In a large bowl, add the pumpkin purée, evaporated milk, sugar, pumpkin pie spice, salt, eggs and mix until combined well.
- Pour into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the top of the pumpkin mixture and press down gently. (be careful not to press too hard or the cake may become dense).
- Sprinkle the chopped pecans over top and drizzle the butter all over the top, almost covering everything.
- Bake in the oven and once done, let cool before slicing.
Notes
- Store the cake in an airtight container in the refrigerator for 2 to 3 days.
- Use a spice cake mix and omit pumpkin pie spice for a bolder spice flavor.
- Substitute pecans with walnuts or almonds, or omit nuts entirely if preferred.
- Serve topped with vanilla ice cream, whipped cream, or a drizzle of chocolate or caramel sauce.
- Ensure to use pure pumpkin puree, not pumpkin pie filling, and only the dry cake mix from the box.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 285kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 353mg | 15% |
| Potassium | 146mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 3691IU | 74% |
| Vitamin C | 1mg | 1% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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