Pumpkin Crunch Cake
This Pumpkin Crunch Cake is a delightful dessert that combines the rich flavors of pumpkin and spices with a crunchy topping of pecans and cake mix. It’s easy to prepare and perfect for fall gatherings or any occasion. Serve it warm or chilled with a dollop of Cool Whip for a delicious treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup chopped pecans
- 1 can (15 oz) pumpkin
- 1 box yellow cake mix
- 1 cup butter, melted
- 1 can (12 oz) evaporated milk
- 1 ½ cups sugar
- 1 teaspoon cinnamon
- 3 large eggs
- ½ teaspoon salt
- Cool Whip for serving
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, blend together the pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt until smooth.
- Pour the pumpkin mixture into a greased 13×9-inch baking dish.
- Sift the yellow cake mix to remove lumps and sprinkle it evenly over the pumpkin mixture.
- Sprinkle the chopped pecans over the cake mix layer.
- Pour the melted butter evenly over the pecans.
- Place the dish in the preheated oven and bake for 50-55 minutes, or until the top is golden brown and the cake is set.
- Allow the cake to cool completely. Serve chilled or warm, topped with a dollop of Cool Whip.
Nutrition
- Calories: 340
- Sugar: 27g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg