Easy and Delicious Pumpkin Crunch Cake (Print version)
A cozy pumpkin crunch cake with a creamy pumpkin custard bottom and buttery pecan cake-mix topping.
# Ingredients:
For the pumpkin layer
01 -
1 can (15 oz or 425 g) pumpkin puree
02 -
1 can (12 fl oz or 354 ml) evaporated milk
03 -
3 large eggs
04 -
1 cup (200 g) granulated sugar
05 -
1/2 cup (105 g) packed light brown sugar
06 -
2 1/2 teaspoons pumpkin pie spice
07 -
1 teaspoon vanilla extract
08 -
1/2 teaspoon fine salt
For the crunch topping
09 -
1 box (15.25 oz or 432 g) yellow cake mix
10 -
1 cup (115 g) chopped pecans
11 -
1 cup (226 g) unsalted butter, melted
12 -
Whipped cream or vanilla ice cream, for serving (optional)
# Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 -
In a large bowl, whisk pumpkin puree, evaporated milk, eggs, granulated sugar, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.
03 -
Pour the pumpkin mixture into the prepared dish and spread it into an even layer.
04 -
Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Scatter the chopped pecans evenly over the cake mix.
05 -
Slowly drizzle melted butter over the entire surface, covering the corners and any dry patches as well as you can.
06 -
Bake for 50-55 minutes, until the top is golden brown and the center no longer sloshes when the pan is gently moved. Cool for at least 30 minutes before serving.
# Good to know:
01 -
Serve warm for a spoonable dessert or chilled for cleaner slices.
02 -
Refrigerate leftovers because the pumpkin layer contains eggs and dairy.
03 -
A 9x13-inch pan makes about 15 medium squares.