Pumpkin Crunch Cake
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
1 hr
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Additional Time
3 hrs
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Total Time
4 hrs 10 mins
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Servings
18
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Course
Cake
Pumpkin Crunch Cake
Description
Pumpkin Crunch Cake begins with whisking pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla, pumpkin pie spice, and salt into a smooth custard mixture. This is poured evenly into a buttered 9x13 pan. A dry yellow cake mix is sprinkled evenly over the pumpkin layer and gently pressed down, forming a thick, even topping base. Chopped pecans add crunch and richness when scattered on top, followed by drizzling melted butter over the entire surface to help the topping bake to a golden crust.
During baking at 350°F, the pumpkin custard sets gently beneath the cake mix topping, which crisps and browns, creating contrasting textures and flavors. The pecans provide a nutty accent complementing the warm spices in the pumpkin. Cooling completely and chilling the cake improves firmness and makes it easier to slice. This dessert captures fall flavors in a layered cake that balances moist pumpkin with a crumbly, buttery topping.
To serve, many prefer adding whipped cream and a sprinkle of pecans for extra richness and visual appeal. The cake's textures, from creamy custard to crunchy nuts, create a satisfying mouthfeel typical of pumpkin crunch desserts.
Ingredients
- 1 can pumpkin 15 ounces, puree
- 1 can evaporated milk 12 ounces
- 4 egg large
- ½ cup sugar
- ½ cup light brown sugar packed
- 2 teaspoons vanilla extract pure
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix 15.25 ounces
- 1 cup pecans chopped
- 1 cup butter melted, unsalted
Instructions
- Preheat oven to 350°F. Butter a 9x13 inch baking pan.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
- Pour mixture into prepared pan and spread into an even layer.
- Sprinkle dry cake mix evenly over the pumpkin mixture and use your hands to gently press it into the batter.
- Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.
- Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming too brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set.
- Remove pan to a wire rack to cool completely. Chill for a few hours before serving.
- If desired, top with whipped cream and chopped pecans before serving.
User Reviews
Overall Rating
4.4
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