Super easy Pumpkin Crunch Cake Recipe (Perfect flavor and texture)

In a very simple recipe, this pumpkin crunch cake has all the flavor (and texture) of a typical pumpkin pie.

This dish is easy to prepare and results in a delicious fall dessert. It begins with a cake mix and a can of pumpkin.
A bite-sized piece of pumpkin crunch cake on a platter.

Pumpkin Crunch Cake: What is it?

• This simple treat makes me think of pumpkin pie.
• It makes a 9×13 pan, which is ideal for feeding a large group.
• It’s better to prepare pumpkin crunch cake in advance, making it the ideal holiday treat.
• With a package of yellow cake mix sprinkled over a pumpkin base, it comes together incredibly quickly and easily!

Cake Ingredients

PUMPKIN MIXTURE: The same components that go into pumpkin pie are used in this recipe.

pumpkin pie spice, sugar, eggs, evaporated milk, and canned pumpkin.

CAKE MIX: I typically use a basic yellow cake mix, but occasionally I’ll experiment with a different taste (like spice cake mix).

TOPPING: Toasted coconut or even chopped walnuts or chopped pecans would compliment the flavor of pumpkin.

Pumpkin Crunch Cake Recipe

This delicious pumpkin crunch cake will be a hit with everyone!

1. Spread the pumpkin mixture onto a 9×13 pan after mixing according to the recipe below.
2. Over the batter, evenly distribute the yellow cake mix.
3. Add pecans on top, then cover with melted butter.
4. Bake.

Serve the cake with ice cream or whipped cream after allowing it to cool fully.

How to Keep

• FRIDGE: Up to four days’ worth of leftovers can be kept in the refrigerator. Either warm in the oven or serve cold.
• FREEZER: Up to four weeks’ worth of leftovers can be frozen. Put cooled parts in zipped bags and name the outside of the bag with the date. Freeze. To pack a delightful mid-morning snack, pop out a bit and place it in a lunchbox or briefcase.

Cake with Pumpkin Crunch

The ideal autumnal treat is pumpkin crunch cake. Pecans and a straightforward two-ingredient streusel are placed on top of a thick layer of pumpkin cake.

Ingredients

• 15 ounces canned pumpkin
• 12 ounces of evaporated milk
• 3 large eggs
• ¾ cup sugar
• 1 tablespoon pumpkin pie spice
• 1 package yellow cake mix
• ¼ teaspoon salt
• 1 cup pecans chopped
• 1 cup unsalted butter melted

Instructions

1. Set the oven to 350°F. A 9×13 pan should be floured and greased before use.
2. Pumpkin, milk, eggs, sugar, pumpkin pie spice, and salt should all be combined in a bowl. Pour into the ready-to-use pan.
3. Add the cake mix powder and pecans on top of the pumpkin mixture.
4. Drizzle melted butter over the cake mix & pecans layer.
5. Bake uncovered for 25 minutes. Bake for a further 25 minutes with a foil cover.
6. Remove from oven, then reveal (be careful, the steam will be hot). Complete cooling.
7. Serve with ice cream after cutting into squares.

Notes

This recipe can be made with any flavor of cake mix (white cake or spice cake).

In the refrigerator, leftovers can be kept for up to 4 days in an airtight container.

Nutrition information

Calories: 372 | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 72mg | Sodium: 328mg |Potassium: 230mg | Fiber: 1g | Sugar: 28g | Vitamin A: 2977IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 1mg