Description
Pumpkin Crunch Cake is a deliciously moist and creamy pumpkin dessert topped with a crunchy, buttery streusel-like layer made from yellow cake mix and pecans. This easy-to-make fall favorite combines the rich flavors of pure pumpkin, warm spices, and a golden crust, perfect for serving warm or at room temperature with optional whipped cream or ice cream.
Ingredients
Scale
Pumpkin Filling
- 1 (15 oz) can pumpkin purée
- 4 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Topping
- 1 (18.25 oz) box yellow cake mix
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to ensure the cake doesn’t stick and is easy to remove.
- Make the Pumpkin Filling: In a large mixing bowl, combine the canned pumpkin purée, eggs, sweetened condensed milk, ground cinnamon, and pumpkin pie spice. Whisk until the mixture is smooth and well incorporated. Pour this pumpkin mixture evenly into the prepared baking dish.
- Add the Cake Mix: Sprinkle the yellow cake mix evenly over the pumpkin layer. Do not mix it in; this will form the crumbly streusel-like topping once baked.
- Add Butter and Pecans: Distribute small pieces of butter evenly over the surface of the cake mix topping. If using pecans, sprinkle them evenly on top for added crunch and flavor.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 50 to 60 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool for about 15 minutes before serving. Enjoy warm or at room temperature. Optionally, serve with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Notes
- For a nut-free version, omit the chopped pecans.
- Do not stir or mix the cake mix into the pumpkin filling to achieve the correct texture.
- Use pure pumpkin purée, not pumpkin pie filling, to ensure the best flavor and consistency.
- Butter should be cold or at room temperature for easy dotting over the top.
- Can be served warm or at room temperature; leftovers can be refrigerated and gently reheated.
