Description
Pumpkin Crunch Cake is a cozy, crowd-pleasing fall dessert with a spiced pumpkin custard base and a buttery, nutty topping. It’s easy to make, deliciously layered, and perfect for holidays or potlucks.
Ingredients
- 1 can (15 oz) pumpkin purée (not pumpkin pie filling)
- 1 can (12 oz) evaporated milk
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- 1 box yellow cake mix
- 1 cup chopped pecans or walnuts
- 1 cup (2 sticks) unsalted butter, melted
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice until smooth.
- Pour the pumpkin mixture into the prepared dish.
- Sprinkle dry cake mix evenly over the top—do not stir.
- Sprinkle chopped nuts evenly over the cake mix layer.
- Drizzle melted butter evenly over the top, covering as much of the dry mix as possible.
- Bake for 50–60 minutes, until the top is golden and the center is set.
- Let cool slightly, then serve warm or chilled with whipped cream or ice cream.
Notes
- Use spice cake mix for an extra warm flavor twist.
- Swap pecans for walnuts or omit for a nut-free version.
- Add a splash of maple syrup or brown sugar to the pumpkin layer for deeper flavor.
- Delicious warm, chilled, or at room temperature.
- Prep the pumpkin layer ahead and freeze if needed—do not freeze after baking.
Nutrition
- Serving Size: 1 piece (1/15 of cake)
- Calories: 340
- Sugar: 25g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
