Pumpkin Crunch Cake is like three desserts in one! The filling is a creamy, warmly-spiced pumpkin pie filling, while the topping is the tender, buttery goodness of a dump cake. As for the third dessert it pays homage to, well that would be a cobbler, as the topping also contains crunchy pecans! You’ll find something, or lots of things, to love about Pumpkin Crunch Cake!
Ingredients
- flour, to taste, for dusting the baking dish
- 15 ounces canned pumpkin
- 12 ounces evaporated milk
- 3 large eggs
- 3/4 cup sugar
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 (15.25-ounce) box yellow cake mix
- 1 cup pecans, chopped
- 1 cup unsalted butter, melted
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish and then, using the flour, lightly dust the greased dish.
Step 3 –In a large bowl, add the pumpkin, the evaporated milk, the eggs, the sugar, the pumpkin pie spice, and the salt and whisk to combine.
Step 4 –Pour the pumpkin mixture into the prepared baking dish.
Step 5 –Gently sprinkle the cake mix over the pumpkin batter in the baking dish.
Step 6 –Top the cake mix layer with the pecans.
Step 7 –Drizzle the melted butter over the pecan layer.
Step 8 –Bake uncovered for 25 minutes.
Step 9 –Cover the cake with foil and bake until it is cooked through, about 25 minutes.
Step 10 –Transfer the cake from the oven and uncover it carefully.
Step 11 –Allow the cake to cool completely.
Step 12 –Serve.
