Pumpkin Crunch Cake
This pumpkin crunch cake is full of rich pumpkin flavor and fall spices topped with crunchy pecans. It is the perfect dessert to enjoy with a scoop of vanilla ice cream or dollop of whipped cream!
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Servings 12
Calories 505kcal
Ingredients
- 1 15 oz Can Pumpkin Puree not pumpkin pie filling
- 1 12 oz Can Evaporated Milk
- 4 Large Eggs
- 3/4 Cup Sugar
- 1/4 Cup Brown Sugar
- 1 tsp Vanilla
- 1 Tbsp Pumpkin Pie Spice
- 1 Box Yellow Cake Mix
- 1 Cup Butter - melted
- 1 Cup Chopped Pecans
Instructions
- Preheat the oven to 350
- In a large mixing bowl using a whisk combine pumpkin puree, evaporated milk, eggs, sugars, vanilla and pumpkin spice.
- Pour pumpkin mixture into a 13x9 inch baking dish.
- Sprinkle dry cake mix evenly over the top of the pumpkin layer.
- Sprinkle pecans in an even layer over the cake mix.
- Now drizzle melted butter evenly over top of the pecans and the cake mix.
- Place in the preheated oven and bake for 40 minutes. Check the cake, if the top of your pumpkin crunch cake is browning too quickly cover the cake with aluminum foil. Continue baking for another 20-30 minutes or until the center of the cake is set.
- Remove from the oven and allow to cool before serving.
- Store leftovers refrigerated in an airtight container.
Nutrition
Serving: 1g | Calories: 505kcal | Carbohydrates: 60g | Protein: 7g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 500mg | Fiber: 2g | Sugar: 40g