This pumpkin crunch cake tastes great and is really easy to make with canned pumpkin and cake mix! Perfect for fall gatherings and holidays.

Scale

1 (15 ounce) can pumpkin puree

1 (12 fluid-ounce) can evaporated milk

1 ½ cups white sugar

4 large eggs

2 teaspoons pumpkin pie spice

1 teaspoon salt

1 (15.25-ounce) package yellow cake mix

1 cup chopped pecans

1 cup butter, melted

1 (8-ounce) container frozen whipped topping (optional)

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1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking pan.

2. Combine pumpkin, evaporated milk, sugar, eggs, pumpkin pie spice, and salt in a large bowl; mix well. Spread batter into the prepared pan.

3. Sprinkle cake mix over pumpkin batter and pat down gently. Sprinkle chopped pecans evenly over cake mix, then drizzle with melted butter.

4. Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 60 to 80 minutes.

Ensure the pumpkin is puree, not pumpkin pie filling.

For a nut-free option, omit the pecans.