Pumpkin Crunch Cake
A warm dessert bursting with fall flavors, featuring a spiced pumpkin filling and a crunchy, buttery topping.
Ingredients
For the Pumpkin Filling
- 1 can (15 oz) pumpkin puree Use pure pumpkin puree for best flavor.
- 1 cup granulated sugar
- 1 cup evaporated milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
For the Cake Base and Topping
- 1 box (around 18.25 oz) yellow cake mix
- 1 cup chopped pecans or walnuts Optional for extra crunch.
- 1 cup unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a mixing bowl, combine the pumpkin puree, granulated sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk until smooth.
- Pour the pumpkin mixture into the prepared baking dish, spreading it evenly.
- Sprinkle the dry yellow cake mix evenly over the pumpkin layer. Do not stir.
- Drizzle the melted butter over the top of the cake mix.
Baking
- Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the top is golden and a toothpick inserted comes out clean.
Serving
- Allow the Pumpkin Crunch Cake to cool slightly before serving.
Notes
For enhanced flavor, let the cake sit for a few hours, or ideally overnight. This dessert pairs well with whipped cream or ice cream. Store leftovers covered in the refrigerator for up to 3 days.