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–+ servings
Pumpkin Crunch Cake

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is a fall favorite, featuring a smooth, spiced pumpkin base topped with a crunchy, buttery layer. A perfect dessert for any autumn celebration!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 can Pumpkin puree 15 oz
  • 1 can Sweetened condensed milk 14 oz
  • 3 large Eggs
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Salt
  • 1 box Yellow cake mix 15 oz
  • 1/2 cup Butter melted
  • 1 cup Chopped pecans

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, and salt. Pour the mixture into the prepared baking dish.
  3. Spread the dry yellow cake mix evenly over the pumpkin mixture. Do not stir.
  4. Pour the melted butter over the top of the cake mix and sprinkle chopped pecans on top.
  5. Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool before slicing into squares and serving.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 220mgPotassium: 250mgFiber: 2gSugar: 25g

Notes

This cake is even better when served with a dollop of whipped cream or vanilla ice cream on top!
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