Pumpkin Crunch Cake

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

Cook Time 1 10

Course Cakes, Dessert

Cuisine American, Cakes, dessert, Fall

Servings 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.
Then evenly pour on butter to your cake mix. Use a spoon to then spread out the butter to make sure no dry cake is left. Gently making sure not to stir.
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!