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Hero shot of Pumpkin Crunch Cake with golden crust.

Pumpkin Crunch Cake: A Fall Favorite with a Twist

Abby Martin
This pumpkin crunch cake tastes great and is really easy to make with canned pumpkin and cake mix! Perfect for fall gatherings and holidays.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Baked
Cuisine Baked
Servings 1 (9x13-inch) cake
Calories 412 kcal

Ingredients
  

  • 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)

Instructions
 

  • 1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-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.

Notes

Ensure the pumpkin is puree, not pumpkin pie filling.
For a nut-free option, omit the pecans.
Keyword Baked