Pumpkin Crunch Cake
This Pumpkin Crunch Cake has it all—pumpkin, spice, buttery crunch, and a fluffy whipped topping. Easy to make, perfect for fall gatherings!
Servings: 12
Calories: 568kcal
Ingredients
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 4 eggs
- 1 ½ cups sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 18.25 ounces yellow cake mix
- 1 cup chopped pecans
- 1 cup butter melted
- 8 ounces whipped topping thawed, optional
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan.
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well and spread evenly in the pan.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Gently pat it down but don’t stir. Scatter chopped pecans on top, then drizzle evenly with melted butter.
- Bake for 60–80 minutes, or until the topping is golden brown and the center is set. Let cool before topping with whipped cream.
Video
Notes
I’m not a dietitian, just a dessert enthusiast. Nutrition info is an estimate, calculated with frozen whipped topping—because what’s Pumpkin Crunch Cake without a little fluff on top?
Nutrition
Calories: 568kcal | Carbohydrates: 72g | Protein: 7g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 696mg | Potassium: 263mg | Fiber: 2g | Sugar: 53g | Vitamin A: 6155IU | Vitamin C: 2mg | Calcium: 209mg | Iron: 2mg
