Description
Indulge in the delightful flavors of fall with this scrumptious Pumpkin Crunch Cake. A moist pumpkin base topped with a buttery cake mix and crunchy pecans, this dessert is a perfect addition to your autumn table.
Ingredients
Scale
Pumpkin Base:
- 1 (15-ounce) can pumpkin purée
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Topping:
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- Whipped cream for topping (optional)
Instructions
- Preheat oven and prepare baking dish: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Mix pumpkin base: In a large bowl, combine pumpkin purée, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt until smooth.
- Assemble cake: Pour pumpkin mixture into the prepared dish. Sprinkle cake mix over the top, add chopped pecans, and drizzle melted butter evenly.
- Bake: Bake for 50-55 minutes until golden and a toothpick comes out mostly clean.
- Cool and serve: Let the cake cool before slicing. Optionally, serve with whipped cream.
Notes
- You can use walnuts instead of pecans or omit nuts altogether.
- For a spicier flavor, add a pinch of cloves.
- This cake tastes even better after chilling in the fridge overnight.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
