Pumpkin Crunch Cake

This easy pumpkin crunch cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

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Pumpkin Crunch Cake

This easy pumpkin crunch cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

Course Dessert

Cuisine American

Keyword cake, crunch, pumpkin

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• can pumpkin 15 oz
• can evaporated milk 12 oz
• large eggs
• /2 cups sugar
• t. cinnamon
• /2 t. salt

Instructions

• box yellow cake mix
• c. pecans, chopped
• c. butter, melted
• Cool Whip
• Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. (I used my mixer for this step.) Pour into a greased 13×9 baking dish.
• Run cake mix through a sifter to get lumps out and sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake for 50-55 minutes or until golden brown. Cool. Serve chilled (or warm). Top with a dollop of whipped topping.

Tips for the Best Pumpkin Crunch Cake

• Pre-heat & Prep: Always gather all ingredients before cooking pumpkin crunch cake.
• Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
• Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.