Description

This delicious Pumpkin Crunch Cake features a creamy pumpkin custard base topped with a crunchy layer of yellow cake mix, pecans, and butter. Baked to perfection, it is a delightful fall dessert that combines smooth pumpkin flavors with a crisp, buttery topping. Finished with a dollop of Cool Whip and a sprinkle of pumpkin pie spice, this cake is perfect for holidays or cozy gatherings.

Ingredients

Scale

For the Pumpkin Layer

1 (15-oz.) can pure pumpkin puree
1 (12-oz.) can evaporated milk
3 large eggs
3/4 cup (165 g) packed light brown sugar
1 Tbsp. cornstarch
2 tsp. pumpkin pie spice, plus more for serving
1 tsp. pure vanilla extract
1/2 tsp. kosher salt

For the Topping

1 (15.25-oz.) package yellow cake mix
2 cups chopped pecans
1 cup (2 sticks) unsalted butter, melted
Cooking spray (for greasing pan)
Cool Whip topping (for serving)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish with cooking spray to prevent sticking.
Mix Pumpkin Layer: In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, brown sugar, cornstarch, pumpkin pie spice, vanilla extract, and kosher salt until smooth and well combined. Pour this mixture evenly into the prepared baking dish.
Add Topping: Evenly sprinkle the dry yellow cake mix over the pumpkin batter. Scatter the chopped pecans evenly on top of the cake mix layer. Drizzle the melted unsalted butter evenly over the entire surface to moisten the topping and help it crisp up during baking.
Bake the Cake: Place the dish in the preheated oven and bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked. Remove from the oven and allow to cool completely on a wire rack.
Serve: Once the cake has cooled, top it with Cool Whip or your preferred whipped cream. Sprinkle additional pumpkin pie spice over the top for extra flavor before serving.

Notes

Ensure the pumpkin layer is spread evenly before adding the topping for uniform baking.
Use fresh pumpkin pie spice for the best flavor, or make your own blend of cinnamon, nutmeg, ginger, and cloves.
Allow the cake to cool fully before adding Cool Whip to prevent it from melting.
This cake can be refrigerated and served chilled or at room temperature.
Substitute pecans with walnuts if preferred.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American