Pumpkin Crunch Cake
User Reviews
4.4
879 reviews
Good
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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
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Pumpkin Crunch Cake is brimming with fall flavors. Top each slice with a dollop of whipped cream and chopped pecans to create the perfect pumpkin dessert.
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Ingredients
- 1 can pumpkin puree 15 ounces
- 1 can evaporated milk 12 ounces
- 4 large eggs
- ½ cup sugar
- ½ cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 box yellow cake mix 15.25 ounces
- 1 cup Chopped Pecans
- 1 cup unsalted butter melted
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.
Genuine Reviews
User Reviews
Overall Rating
4.4
879 reviews
Good
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