Description
A cozy fall dessert with a creamy, spiced pumpkin custard base topped with buttery cake crumbles and pecans. Pumpkin crunch cake is as easy to make as it is delicious, perfect for Thanksgiving, potlucks, and autumn celebrations.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 can (12 oz) evaporated milk
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 box (15.25 oz) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin puree, sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, ginger, and salt until smooth.
- Pour pumpkin mixture into the prepared baking dish.
- Sprinkle dry cake mix evenly over the pumpkin filling.
- Drizzle melted butter evenly over the cake mix to cover as much as possible.
- Sprinkle chopped pecans on top if desired.
- Bake for 50–60 minutes, or until the top is golden brown and the filling is set.
- Cool slightly before serving. Serve warm or chilled, with whipped cream if desired.
Notes
- Use spice cake mix instead of yellow for a deeper flavor.
- Swap pecans for walnuts or omit for a nut-free version.
- Drizzle with caramel sauce for added indulgence.
- Make dairy-free by using coconut milk and plant-based butter.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 285
- Sugar: 25g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
