Classic Easy Pumpkin Crunch Cake with Pecan Topping
This is the ultimate fall dessert. You get a moist pumpkin layer topped with a buttery, crunchy pecan topping. It is simple to make and perfect for Thanksgiving gatherings.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 75 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup pecans, chopped
- 1 cup butter, melted
- Whipped topping, for serving
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, and salt until combined. This forms your pumpkin layer.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the entire box of dry yellow cake mix evenly over the pumpkin layer. Do not stir it in.
- In a separate small bowl, mix the chopped pecans into the melted butter.
- Drizzle the butter and pecan mixture evenly over the dry cake mix layer.
- Bake for 50 to 60 minutes, or until the topping is golden brown and the cake is set.
- Let the cake cool completely before topping with whipped topping or serving warm with ice cream.
Notes
- You can substitute walnuts for pecans in the topping if you prefer.
- This dessert is best served chilled or at room temperature with a generous dollop of whipped topping.
- For a slight variation, you can add 1/2 cup of toffee bits to the topping mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 300
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
- Cholesterol: 60