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    Home » Dessert » Pumpkin Crunch Cake

    Pumpkin Crunch Cake

    Published: Sep 2, 2022 · Modified: Oct 17, 2022 by Jennie · This post may contain affiliate links

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    This Pumpkin Crunch Cake is the perfect Fall dessert. Tastes like pumpkin pie in cake form! Topped with crunchy pecans and whipped cream this will be a dessert everyone loves!

    Pumpkin Crunch Cake on stacked white plates.

    Fall is almost upon us. As my favorite season of the year, I love Pumpkin Spice and all the great fall flavors are in my house day one!

    Yes, I will even order my Fall ingredients for cooking on Amazon if I have to, just to be ready!

    This Pumpkin Crunch Cake is one of my newer Fall favorites. All my favorite pumpkin pie flavors in a cake! Topped with whipped cream, this is a dessert every pumpkin lover will enjoy!

    How to make Pumpkin Crunch Cake:

    Similar to some of the Dump Cakes I make; this is kind of like that. You put your fruit and wet ingredients on the bottom the cake pan.

    So mix your pumpkin puree mix and spread it on the bottom of your pan. Then you pour your dry cake mix on top of that.

    Pour the melted butter on top of the cake mix, and then sprinkle the crushed pecans all over the cake. Bake and enjoy!

    Top with whipped cream and some more pecans when serving.

    Ingredients:

    • Pumpkin Puree - not pumpkin pie mix. You want 100% pumpkin.
    • Evaporated Milk
    • Sugar - white graduated sugar
    • Eggs
    • Ground Cinnamon
    • Yellow Cake Mix
    • Melted Butter - I used unsalted butter
    • Pecans - crushed

    ingredients for pumpkin crunch cake.

    Directions:

    Step One - Preheat oven to 350 degrees F. Prepare a 9x13 baking dish with nonstick cooking spray.

    Step Two - Add pumpkin puree, evaporated milk, sugar, eggs, and cinnamon to a mixing bowl and mix until combined. Pour this mixture into your prepared baking dish.

    pumpkin puree mix on bottom of baking dish.

    Step Three - Sprinkle on dry cake mix in top of your pumpkin mixture.

    covering the pumpkin pie mix with the cake mix.

    Step Three continued - Then evenly pour on butter to your cake mix and last top with crushed pecans.

    pouring melted butter on top of the cake mix.

    Step Four - Bake for 1 hour and 10 minutes or until cake is cooked throughout. Allow to sit for 5 minutes then slice and serve.

    adding crushed pecans to the top of the cake.

    Can you make this cake ahead of time?

    Yes, making this ahead of time is a great idea! This cake can be made in advance. It will last in the refrigerator for about 5-7 days.

    If you do make it ahead of time, do not add the whipped cream until you are ready to serve.

    pumpkin crunch cake on stacked white plates.

    How do you store this cake?

    I recommend baking this in a casserole dish that has a lid.

    Once it's baked allow it to cool, and then you can put the lid on it and store it in the refrigerator.

    topview of pumpkin crunch cake on white plate.

    Try some of my other fruit cakes:

    Cherry Dump Cake - This Cherry Dump Cake is super easy to make. Made with only four ingredients, this dessert will become an instant family favorite. Don't forget to top it with some Vanilla Ice Cream!

    Strawberry Poke Cake - This Strawberry Poke cake is perfect for spring and summer gatherings. With the nostalgic feeling of strawberry shortcake, this moist white cake with strawberry Jell-O will be a perfect dessert to share with friends and family!

    Apple Spice Dump Cake - Three ingredients later and you have the best fall dessert. This super simple 3 Ingredient Apple Spice Dump Cake is full of flavor and the simplest dessert you will make this fall.

    Pumpkin Crunch Cake

    If you tried any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, and PINTEREST. I would love for you to follow along and discover more amazing recipes.

    Show me what you are making, use hashtag #TDOARH


    Pumpkin Crunch Cake

    Pumpkin Crunch Cake

    Jennie Duncan
    This Pumpkin Crunch Cake is the perfect Fall dessert. Tastes like pumpkin pie in cake form! Topped with crunchy pecans and whipped cream this will be a dessert everyone loves!
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 1 hr 10 mins
    Course Cakes, Dessert
    Cuisine American, Cakes, dessert, Fall
    Servings 20 slices
    Calories 310 kcal

    Ingredients
      

    • 15 oz pumpkin puree (1 can)
    • 12 oz evaporated milk (1 can)
    • 1 ½ cups sugar
    • 3 large eggs
    • 1 ½ teaspoons ground cinnamon
    • 1 box yellow cake mix (15.25 oz)
    • 1 cup melted butter (2 sticks)
    • 1 cup pecans (crushed)

    Instructions
     

    • Preheat oven to 350 degrees F. Prepare a 9x13 baking dish with nonstick cooking spray.
    • Add pumpkin puree, evaporated milk, sugar, eggs, and cinnamon to a mixing bowl and mix until combined. Pour this mixture into your prepared baking dish.
    • Sprinkle on dry cake mix in top of your pumpkin mixture. Then evenly pour on butter to your cake mix and last top with crushed pecans.
    • Bake for 1 hour and 10 minutes or until cake is cooked throughout. Allow to sit for 5 minutes then slice and serve.

    Nutrition

    Serving: 1sliceCalories: 310kcalCarbohydrates: 41gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 57mgSodium: 291mgPotassium: 142mgFiber: 1gSugar: 29gVitamin A: 3677IUVitamin C: 1mgCalcium: 117mgIron: 1mg
    Keyword Pumpkin Crunch Cake
    Tried this recipe?Let us know how it was!

     

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    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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