Pumpkin Crunch Cake

A piece of pumpkin cake on a plate with ice cream on top

This pumpkin crunch cake is a fall staple. Pumpkin puree and pumpkin spice add pumpkin flavor then top with pecans and a dollop of whipped cream for dessert.

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings:

Ingredients

For the crumb topping:

15 ounces yellow cake mix , 1 box
3/4 cup salted butter , softened
½ cup light brown sugar
1 teaspoon ground cinnamon

For the filling:

15 ounces pure pumpkin , 1 can
1 cup granulated sugar
2 large eggs
5 ounces evaporated milk , 1 can (about 2/3 cup)
1 Tablespoon pumpkin pie spice
1 teaspoon vanilla extract

Cake toppings:

½ cup chopped pecans , if desired
ice cream or caramel sauce , if desired

Instructions

Prep. Preheat oven to 350°F. Butter a 9×13″ baking pan and set aside.
Crumb topping. In a medium size bowl, stir together the box of cake mix, 3/4 cup butter, 1/2 cup brown sugar and 1 teaspoon cinnamon. Spread half the crumb mixture into the bottom of your pan.
Pumpkin filling. For the second layer, combine 15 ounce can pumpkin, 1 cup sugar, 2 eggs, 5 ounces evaporated milk, 1 Tablespoon pumpkin spice and 1 teaspoon vanilla in a separate bowl. Mix until combined and then pour over your first layer.
Add pecans. Sprinkle the remaining crumb mixture over the top. Add pecans if desired.
Bake. Bake in the oven for 55 minutes to an hour, or until a toothpick inserted comes clean.
Cool and serve. Allow to cool. Top with whipped cream, ice cream and/or caramel sauce if desired.

Notes

Nuts. We always do half with pecans and half without, since my kids prefer no nuts. Chopped walnuts would also make a great addition.

Storage: Store leftovers in a covered container in the refrigerator for up to 3 days.

Nutrition