Pumpkin Crunch Cake
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Pumpkin Crunch Cake
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This Pumpkin Crunch Cake is a fluffy, fall-flavored, spice cake with an irresistible pecan crunch topping baked into the top!
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Ingredients
Pumpkin Layer Ingredients
- 1 15oz can pumpkin puree*
- 1 12oz can evaporated milk
- 3 large eggs room temperature
- 1 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 box yellow cake mix
Crunch Topping Ingredients
- 1 cup unsalted butter
- 1 cup Chopped Pecans
For Serving
- 1 cup Whipped Cream
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Instructions
- Start by preheating your oven to 350°F, and grease or line a 9x13 baking dish with parchment paper. Grab a large mixing bowl and add the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Whisk it together until combined thoroughly.
- Add the pumpkin mixture to the baking sheet. Evenly pour the cake mix on top of the mixture and make sure it’s completely covered.
- Melt the butter on the stove or in the microwave and evenly pour it on top of the cake mix topping, covering as much of the top as possible. Chop up the pecans and sprinkle them on top of the cake.
- Pop the cake in the oven, and bake for 50-60 minutes, or until the batter is fully cooked through and the topping is golden brown. Insert a toothpick in the center of the cake, and if it comes out clean it’s ready! Let the cake cool completely, slice and serve with whipped cream.
Notes
- *Canned Pumpkin - I HIGHLY recommend using Libby's canned pumpkin. Canned pumpkin can vary greatly in it's consistency. From brand to brand and even year to year (or crop to crop!), it can go from thick to very watery. I've found Libby's to be the most consistent, and is reliably a thick texture. If you use a different brand and find it fairly watery, you might want to leave out a tablespoon or two of the evaporated milk to compensate.
- Storage - Store the leftover cake covered in the fridge for up to 4 days. This cake tastes especially delightful when served chilled straight from the fridge! That means that this is a perfect cake to make ahead of time to serve the next day!
- Storage - Store the leftover cake covered in the fridge for up to 4 days. This cake tastes especially delightful when served chilled straight from the fridge! That means that this is a perfect cake to make ahead of time to serve the next day!
Nutrition Information
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Calories
505kcal
(25%)
Carbohydrates
60g
(20%)
Protein
7g
(14%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
464mg
(19%)
Potassium
252mg
(7%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
6163IU
(123%)
Vitamin C
2mg
(2%)
Calcium
203mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 464mg | 19% |
| Potassium | 252mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 6163IU | 123% |
| Vitamin C | 2mg | 2% |
| Calcium | 203mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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