Pumpkin Crunch Cake is the ultimate fall dessert, blending the creamy richness of spiced pumpkin with the buttery crunch of pecans and cake mix. Each bite gives you a perfect balance of smooth and crunchy textures, enhanced by warm fall spices like cinnamon and ginger.
- Ingredients:
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 box yellow cake mix
- 1 cup chopped pecans
- 1 cup unsalted butter, melted
- Whipped cream for topping (optional)
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix together the pumpkin puree, evaporated milk, eggs, sugar, cinnamon, ginger, and cloves until smooth and well combined.
- Pour the pumpkin mixture into the prepared baking dish.
- Sprinkle the dry yellow cake mix evenly over the pumpkin mixture, spreading it to cover completely.
- Sprinkle the chopped pecans on top of the cake mix.
- Drizzle the melted butter evenly over the entire cake, ensuring all the dry cake mix is moistened.
- Bake for 50-60 minutes, or until the top is golden brown and the filling is set.
- Let cool completely before serving, and top with whipped cream if desired.
Kcal: 410 kcal | Servings: 12 servings
#pumpkin #fallbaking #pecanrecipes #cakerecipe #pumpkincake #crunchcake #autumnrecipes #pumpkindessert #dessertlover #pumpkinpuree #easybakes #spicedcake #holidaydessert #fallflavors #thanksgivingdessert #bakingfun #familyrecipes #sweettreats #holidaybaking #dessertideas