Pumpkin Crunch Cake
Pumpkin Crunch Cake is one of those desserts that feels like a warm hug. It's cozy, comforting, and just the right mix of sweet and spiced with a crunchy topping that’s hard to resist.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 4 eggs
- 1 ½ cups white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 (18.25 ounce) package yellow cake mix
- 1 cup chopped pecans
- 1 cup margarine melted
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking pan so the cake doesn’t stick.
- In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Stir or whisk until smooth and well blended.
- Pour the mixture into your prepared pan and spread it out evenly.
- Sprinkle the dry cake mix directly over the pumpkin mixture. Do not stir it in. Use your hands or a spatula to gently pat the mix down.
- Then sprinkle the chopped pecans evenly over the cake mix.
- Finally, drizzle the melted margarine (or butter) all over the top.
- Bake for 60 to 80 minutes, or until the center is set and the top is golden and crisp. Let it cool slightly before serving.
- Spoon individual portions and top with whipped topping just before serving. Enjoy!
Notes
Don’t Mix the Layers: It may feel odd not to stir the cake mix into the pumpkin filling, but trust the process! This layering is what creates the “crunch” topping.
Check for Doneness with a Knife: Insert a butter knife into the center - it should come out mostly clean when the cake is ready.
Let It Rest: Allow the cake to cool for at least 30 minutes before slicing. It will firm up as it sits.
Make It Ahead: This cake is great the next day, too. Just refrigerate and reheat gently or serve cold with whipped topping.