Pumpkin Crunch Cake Recipe
A delightful pumpkin crunch cake, perfect for fall gatherings, features warming pumpkin pie spice and a crunchy pecan crumble topping.
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Instructions
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Preheat the oven to 350°F and prepare a 9x13 inch baking pan by spraying it with cooking spray, then lining it with parchment paper and spraying the parchment paper as well.
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In a large bowl, whisk pumpkin puree, evaporated milk, eggs, sugar, brown sugar, vanilla, and pumpkin pie spice until combined.
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Pour the pumpkin mixture into the prepared pan.
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Evenly sprinkle the dry yellow cake mix over the pumpkin mixture, pressing it gently into the batter.
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Top with chopped pecans and drizzle with melted butter.
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Bake for 45 to 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean; cover with foil if browning too quickly.
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Remove from the oven and cool completely on a rack.
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To make whipped cream, whisk heavy cream and sugar in a medium bowl until stiff peaks form; cover and refrigerate.
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To serve, slice the cooled cake directly from the pan, or invert it onto a platter to remove parchment, then reinvert to present the pecan topping upwards.
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Top individual slices with prepared whipped cream and a light sprinkle of pumpkin pie spice, if desired.